I made this loaf half sized, and am sharing the recipe for that. But feel free to double all ingredients for a full sized loaf.

Ingredients:

• 250g bread flour
• 135g water
• 1 egg, room temp
• 10g honey
• 6g salt

Inclusions:

• Lobster roll filling:
  • 8oz cooked lobster meat (or imitation lobster meat)
  • 1/8 cup minced celery
  • 1/2 tbsp minced chives
  • 1/2 tsp lemon zest
  • 1/2 tbsp lemon juice
  • 1/8 tsp salt (or to taste)
  • 1/8 tsp black pepper (or to taste)
  • 1/8 cup mayonnaise
• Melted butter (to brush on top when done baking)

In a medium mixing bowl, add your starter, egg, water, and honey. Mix with a spoon or dough whisk until milky. Then add the flour and mix again until a shaggy dough forms. Then mix by hand until all flour is wet and incorporated. Cover and rest for 1 hour. While dough is resting, weigh your salt in a separate dish and put near your bowl so you remember to add it later.

After one hour, add salt and perform your first stretch and fold. Cover again and rest for 30 minutes. You will perform 3 more folds (I like coil folds) each about 30 minutes apart.

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

When your dough is almost done rising, prepare your lobster roll filling. Combine all of the ingredients together with a spoon in a small bowl until all of the lobster meat is coated. If your dough isn’t quite ready yet, cover this and put it in the fridge until you’re ready for it.

Once your dough has risen the appropriate amount, lightly mist your counter and dump your dough out. Spread it gently into a wide rectangle, being careful not to tear it. Spread your lobster roll filling across the dough. Next you will trifold the dough. Add more lobster roll filling. Then roll the dough log up tightly, pinching the sides as you go to keep all the inclusions inside. Using cupped hands, pull the dough towards yourself to create surface tension, being careful not to tear it.

Transfer your dough seam side up to a rice flour dusted banneton or tea towel lined bowl. 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 a bread sling, dust with rice flour, and score. Bake in your dutch oven covered for 25 minutes. After 25 minutes, remove the lid and lower the heat to 400F. Bake at 400F uncovered for an additional 20 minutes, or until internal temperature is 205-210F. Brush with melted butter straight from the oven. Cool for at least 2 hours before cutting. Store in the refrigerator.