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Combine warm water and 38.5 grams of salt, stirring to dissolve.
In the bowl of a stand mixer fitted with a dough hook, combine flour, salt water, levain, and remaining salt. Mix for 6 minutes.
Place dough in a large container and cover. Allow dough to rise and then punch it down.
Roll dough into six 9½-ounce balls and store in the refrigerator for 24 hours.
The next day, remove and let sit at room temperature for 1 hour.
In a saucepan over low heat, melt butter in olive oil. Add chives, garlic, and shallots. Simmer 2 to 3 minutes until warmed through.
Heat a hearth oven or charcoal grill to 600°F to 800°F.
Flatten the dough ball and place in the hearth. Bake for about 2 minutes, or until lightly speckled and blackened on the outside.
Place a ball of burrata in the bottom of a bowl and flatten with a spoon.
Slice the Piada Bread into quarters and place on top of the burrata.
Pour the Allium Butter over the Piada Bread and garnish with sea salt.