120g starter 320g water 10g salt 500g flour
Total BF 8hrs @ dough temp 70F
5 sets of stretch and folds (grated very cold butter in during last 3)
Preshape, rest, final shaping
Rest in floured banneton on counter 5hrs
Cold proof 10hrs
450F 25 covered 30 uncovered
Good but not life changing, I’ll stick to regular sourdough unless i happen to have a shitload of butter on hand
by EducationalSink7509