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Browned butter and flaxseed sourdough
400g flour (whatever flour you routinely use, in whichever ratio of whole grain/white)
220 + 60g water
100g active sourdough starter
9g salt
60g butter, browned
60g flaxseed

1. Mix flour and 220g water for autolyse (30-60mins).

2. Add starter and mix until fully combined. Mix salt in 60g hot water until fully dissolved, set aside until warm. Make browned butter by melting butter on medium heat in pan. Once butter is medium brown and smells like caramel, remove from heat and pour into bowl with flaxseeds.

3. Add salt water to dough and mix until fully combined. Cover and let rest for 30 mins.

4. Add butter and flaxseed, mixing until the dough comes together cohesively.

5. Perform 4-5 stretch or coil folds over the next 3-4hrs. Let bulk proof until dough is airy and large bubbles are visible on the surface. This could take an additional 5-6hrs, if ambient room temperature is 79F.

6. Shape dough and place in loaf pan or banneton. Cover and place in fridge for overnight cold proof.

7. In the morning, preheat oven to 490F. Score loaf (if desired) and place in preheated Dutch oven covered for 25 mins. Remove cover and bake additional 10 mins.

8. Let cool for 60 mins on wire rack.