Evening Day 1 – Create the Starter

1. Whisk together the rye flour and pinch of yeast in a large bowl.
2. Pour in the water and mix using a Danish dough whisk, wooden spoon or your hands. Mix until thoroughly combined.
3. Cover with plastic wrap and let the starter sit at room temperature for 10 to 14 hours. The starter is supposed to be at its peak at 12 hours but can be used up until 14 hours or possibly longer if it’s cold in your kitchen.

Day 2 – Mix the Final Dough:

1. In a separate bowl, whisk together the flours, salt and yeast. Set aside.
2. Pour about half the water around the edges of the starter to release it. Add the remaining water and the honey and use the back of a wooden spoon or a Danish dough whisk to break up the starter and disperse it throughout the water.
3. Add in the flour mixture and mix until the flour is thoroughly combined.
4. When the dough becomes too stiff to mix with the dough whisk or wooden spoon, use wet hands and a plastic dough scraper to work the dough. The dough will be sticky.
5. Fold the dough over itself several times in the bowl to strengthen the dough. Form into a rough ball and place seamside down in a clean bowl or scrape down the sides of the bowl with the dough scraper.

Bulk Fermentation:

1. Cover the dough with a clean kitchen towel and let it rest at room temperature for 45 minutes.
2. Perform the first stretch and fold by removing the dough to a floured work surface and gently stretch it into a rough rectangle. Stretch the dough up from the left and fold it onto itself, then repeat from the right, top and bottom. Tuck the dough under and place it seamside down in the bowl. Cover the bowl and let the dough rest for 45 minutes.
3. Perform the second stretch and fold in the same manner as the first one. Return the dough to the bowl, cover and let rest for 45 minutes.
4. For the third stretch and fold, carefully spread the dough into a rectangle. Using your fingers, pinch the butter into small pieces and distribute them evenly over the dough. Spread the butter across the surface using a spatula or your fingers. Distribute the onions over the top.
5. Roll the dough up into a tight roll starting from the end closest to you. The dough will be seam-side down. Turn it over and press to flatten it a little bit. Fold the dough from the left and the right and then knead a little bit to work in the butter. Shape into a round and place seam-side down in the bowl. Cover and let rest for 45 minutes.
6. Perform the final stretch and fold in the same manner as the first fold. Return the dough to the bowl, cover and let it rest for 45 minutes.
7. Heavily dust a lined round proofing basket with a mixture of rice/white flour or semolina/white flour. Shape the dough into a tight boule and place seam-side up in the proofing basket.
8. Cover tightly with plastic wrap and a kitchen towel and place in the refrigerator to chill for 12 to 18 hours.

Day 3 – Bake the Loaf

1. Preheat the oven with a cloche or Dutch oven inside to 450 degrees for at least 30 minutes.
2. After the oven is sufficiently preheated, remove the basket from the fridge. You’ll bake the loaf cold without warming it up to room temperature.
3. Carefully remove the preheated cloche from oven and place it on a heavy towel or pot holder. Remove the lid to another towel or pot holder. Sprinkle the base of the cloche with cornmeal or semolina.
4. Gently flip the loaf out of the basket and onto the base of the cloche seam side down. Score it in the pattern of your choice.
5. Place the cloche in the oven and cover with the lid. Bake in the preheated 450 degree oven for 15 minutes. Remove the lid, lower oven temp to 425 degrees F. and bake the loaf without the lid for an additional 10-15 minutes or until it is crusty on the outside and sounds hollow when thumped on the bottom.
6. Remove the loaf to a wire rack to cool completely before slicing and serving, at least 4 hours, but ideally 8 to 24 hours, if you can wait that long.