*If using a lower protein AP flour, you may need to reduce the hydration. All-purpose flour has a lower protein content (typically 10–12%) compared to bread flour (12–14%), so it absorbs less water. If you use the same amount of water as you would for bread flour, your dough may become too sticky and slack. Lower the hydration by about 5–10% (for example, if the recipe calls for 350g water to 500g flour, try 320–330g water instead).  I used 345 grams of water even with all-purpose flour.

Day 1

1. Mix the Dough & Autolyse. Combine the starter, water, and flour in a bowl. Mix until a shaggy dough forms.  Cover and let rest for 30–60 minutes to hydrate the flour (autolyse).

Meanwhile, grate 1 stick of butter (113 grams) and place in the freezer until ready to use.

2. Add Salt. Sprinkle in the salt and mix until incorporated.

3. Bulk Fermentation with Stretch & Folds (Incorporate Butter)

Over the next 1 ½ – 2 hours, perform 4 sets of stretch-and-folds, spaced 15-30 minutes apart. Try to keep the dough no warmer than 70 degrees F.  My dough was between 65 and 70 degrees during the first three stretch and folds and 68 degrees after the final stretch and fold. 

First set: Stretch and fold the dough with no butter. Cover and let it rest for 30 minutes at room temperature.

Second & third sets: Sprinkle half of the grated cold butter (from the freezer) over the dough and fold it in gently.  Place the remaining grated butter back in the freezer. Cover and let the dough rest for 30 minutes at room temperature.  Check the temperature of the dough after 15 minutes. If it’s too warm, place it in the refrigerator for a few minutes. Repeat the same process for the third set of stretch and folds. Keep the dough and butter as cold as possible to prevent melting.

Fourth set: Stretch and fold as before, no additional butter.

4. Bulk Rise. Let the dough rise until it’s increased by about 70% in volume. This may take 4–6 hours at room temperature, depending on your environment.  My dough took between 2 ½ – 3 hours.

5. Pre-shape & Bench Rest. Turn the dough out onto a lightly floured surface. Pre-shape into a round or oval and let rest uncovered for 15-20 minutes.

6. Final Shaping. Shape the dough into a tight loaf (batard or boule shape) by folding the edges toward the center and creating surface tension.

7. Cold Proof. Place the shaped dough into a banneton or lined bowl. Cover and refrigerate immediately.  Let it rest overnight, or up to 12–18 hours, for a cold ferment. 

Day 2

Bake. Preheat your oven (and Dutch oven if using) to 450°F (232°C).

Remove the loaf from the fridge, turn it out onto parchment, and score the top. 

Place in the preheated Dutch oven, reduce temperature to 425°F (218°C), and bake: Covered: 25 minutes; Uncovered: 20 minutes, until deep golden brown and internal temp is 195–200°F (90–93°C).