Sort ingredients
edgarfriendly
QR Code
Listen
PdfCombine starter, water, honey, salt and oil until mixed, then add flour. Let it rest for 30 minutes.
Perform two sets of stretch and folds (4 folds each) every 30 minutes during bulk fermentation.
Place the dough in a proofing box at 20°C (68°F) for about 11 hours for overnight rise.
Transfer to dish with plenty of olive oil. Let it rest for 20 minutes to reach the edges.
Add the cinnamon-sugar butter mixture on top and dimple in.
Final proof for 30 minutes in the proofing box while preheating the oven.
Bake at 218°C (425°F) for 28 minutes until the internal temperature hits 90°C (194°F).
Cool on a board for 20 minutes before drizzling with vanilla icing.