Begin by weighing and combining
300 grams sourdough starter (2 Cups)
250 grams water (1 Cup)
Mix until the starter is combined and the water is murky
Next, add in
380 grams whole milk-warmed (1 1/2 Cups)
– 180 grams eggs
(4 large eggs)
– 60 grams butter-melted
(1/4 Cup)
– 100 grams honey
(1/3 Cup)
Add in 1100 grams bread flour (8 Cups)
Mix until a dough ball forms
Rest the dough without stretching for 30 to 60 minutes
Measure out 20 grams natural sea salt
(1 1/2 Tablespoon)
With wet hands drive the salt into the dough with your fingers
Cover and rest 30 minutes
Once the time is up, start the stretch and folds
Pull the dough gently but firmly from the back of the bowl up and over to the front
Turn the bowl 1/4 turn and repeat
Do this until you have stretched the dough and folded it over on all four sides
Rest the dough covered, 30 minutes
Repeat the stretch and fold process four times 30 minutes apart
This builds the gluten
As the process continues you will notice the dough ball become stronger
Let the dough sit and bulk ferment for 1 hour at room temperature
Put the bowl into a plastic bag and set in the refrigerator to finish cold fermentation for 24 hours
After the 24 hour period turn the dough out onto a clean floured surface
Divide by weight into two dough balls
Gently shape into two rounds, cover and let rest until dough comes to room temperature and is pliable
30 to 60 minutes
Shape and gently place into bannetons or pans (seam side up) to rise at room temperature until raised 20 to 30 percent
Chill in refrigerator before baking two hours to cold proof in the plastic bag again