Ingredients:

• 500g bread flour
• 350g water
• 100g active starter at peak
• 12g celery salt

Inclusions:

• 2-3 All beef hotdogs, cut into small pieces
• 15g poppy seeds (plus 15g water)
• Yellow mustard
• Chicago style green relish
• Fresh, diced white onion
• Fresh, diced tomatoes
• Dill pickles
• Sports peppers (roughly chopped)

In a large bowl, add your starter and water. Mix them together until milky. Then add the bread flour and mix using a spoon or dough whisk until shaggy dough forms. With wet hands, continue to mix and knead dough by hand for several minutes until all flour is wet, and dough becomes less sticky. Scrape the side of the bowl and cover. Rest for 1 hour. While the dough is resting, weigh celery salt into a separate dish and place near the bowl with your dough. Weigh poppy seeds and water together, cover, and set aside.

Add celery salt during the first stretch and fold. Cover and rest again for 30-45 minutes. Perform three more stretch and folds or coil folds (personal preference) spaced 30-45 minutes apart. Add the poppy seeds (which should have soaked up all the water) during the second fold.

After final fold, cover and continue to bulk ferment until the dough has grown ~75%. I use a glass bowl with measurement lines to help me tell when the dough has increased the appropriate amount.

While the dough is bulk fermenting, work on prepping your inclusions.

Once your dough is done rising, mist your counter with water, and dump your dough out. Gently stretch your it into a wide rectangle. Add your hotdogs and remaining inclusions in this exact order: mustard, relish, onions, tomatoes, pickles, and sports peppers. Keep in mind when adding each that this is going to be a very full loaf, so you don’t want to add too much of any one inclusion or your loaf may lose it’s structure. Tri-fold the dough, then add more of each inclusion. Then roll up the dough, pinching the sides as you go to help keep all the yummy good stuff inside. Using cupped hands, pull the dough towards yourself to build surface tension.

Dust your banneton, or tea towel lined bowl, with rice flour. Flip your dough into your container seam side up. Cover and refrigerate for 12-24 hours (I usually do overnight).

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated. Flip onto parchment paper or bread sling, dust with rice flour, and score. Bake in your dutch oven covered for 35 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 25 minutes, until internal temperature is 205-210F. Cool for at least 2 hours before cutting.