Makes: 2 boules
● 1 ½ cup room temp water
● ¾ tsp instant yeast
● ¾ tsp kosher salt
● 3 ¼ cups all purpose flour or bread flour (plus more for dusting)
● 1# unsalted Irish butter, room temp
● ¼ cup honey
● Flake salt
In a large bowl, mix yeast and salt into 1 1/2 cups lukewarm (about 90 degrees) water. Using a large spoon, stir in flour, mixing until the mixture is uniformly moist with no dry patches. Do not knead. The dough will be wet and loose enough to conform to the shape of the bowl. Cover with plastic wrap or dry dish towel and allow to rise at room temp for at least 2 hours or up to 5 hours. At this point, the dough can be refrigerated for up to 2 weeks. Refrigerate overnight.
Remove from the fridge and sprinkle a little flour on the dough and on your hands. Working for 30 seconds, and adding flour as needed to prevent dough from sticking to your hands, turn the dough in hands, gently stretching the surface of the dough, rotating the ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Do not be too aggressive or the dough will start to tear. Place shaped dough on Parchment lined sheet pan and let rest, covered, for 2 hours, until doubled in size. Dust dough with flour. Using a serrated knife, slash the top of the dough in a + or crosshatch pattern to allow the dough to “oven spring. Place loaf in Convection Steam Oven (CSO) and bake in “Auto Steam Bake” mode, at 425°F, until crust is well-browned and firm to the touch, about 30-40 minutes. Remove from oven to a wire rack and cool completely, 30-45 minutes before cutting.
Whip together honey and butter. Roll into a log in a piece of parchment paper, twisting the ends. Chill until ready to use. Sprinkle each pad with flake salt if desired.