Ingredients:

• 325g water
• 125g active bubbly starter
• 20g honey
• 20g olive oil
• 11g salt
• 500g bread flour

Inclusions:

• 8 tbsp unsalted butter, frozen and shredded

Mix water and starter together in a large mixing bowl until milky. Add olive oil and honey and mix well. Add flour and mix/kneed until smooth and all flour is incorporated. Cover and rest for one hour. Add salt and perform one stretch and fold, then rest 30 min. Perform 3 more stretch and folds or coil folds 30 min apart. Add the shredded butter during the second and third sets of folds. During final fold, transfer dough to a clear, straight sided container or bowl with measurement marks to track rise. Bulk ferment until dough has risen ~75%. Then shape to fit in loaf pan. Dust with rice flour. Cover and let rise until it is just above the rim of the pan. Bake right away or cover and refrigerate for up to 24 hours. Preheat oven to 400F. Remove from fridge, gently pop any large surface bubbles, and score. Use another loaf pan as a lid and bake for 30 minutes. Then remove lid, lower temp to 375F and bake for an additional 20 min (until internal temp is 200-205F). Cool completely before cutting.