Ingredients:

• 500g bread flour
• 350g water
• 100g active bubbly starter
• 11g salt

Inclusions:

• 8 tbsp unsalted butter, frozen and shredded
• Sliced almonds (for topping)
• Powdered sugar (for topping)

Frangipane (almond cream filling):

• 1/2 cup granulated sugar
• 1 cup almond meal/almond flour
• 1/8 tsp salt
• 8 tbsp unsalted butter, room temp and sliced
• 2 large eggs

Mix water and starter together in a large mixing bowl until milky. Add flour and mix/kneed until smooth and all flour is incorporated. Cover and rest for one hour. Weigh your salt in a separate dish and place near your mixing bowl so you do not forget to add it later.

After 1 hour, add salt and perform one stretch and fold, then rest 30 min. You will perfrom 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%.

While the dough is rising, make your frangipane filling by adding your almond flour, sugar, and salt to a medium mixing bowl and whisking them together. Then add your butter and use a hand mixer on low/medium to mix until a crumble forms. Then add the eggs one at a time, mixing on medium between each to incorporate. Keep mixing until it is a smooth, frosting-like consistency. Then cover and refrigerate until ready to use.

After your dough has risen the appropriate amount, mist your counter with water and dump out your dough. Gently spread it into a wide rectangle, being careful not to tear it. Using a spoon or rubber spatula, spread about 2/3 of your frangipane filling across the rectangle. Then trifold the dough. Add the remaining the 1/3 across the top of your dough log and then roll it up, pinching the edges as you go to keep all the filling in.

Using cupped hands, rotate the dough in a push and pull motion to create surface tension.

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 and top with sliced almonds. Dust with rice flour and score. Bake in your dutch oven covered for 30 minutes. After 30 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. Cool for at least 2 hours before cutting. Dust with powdered sugar for serving.