Sourdough Stromboli

Ingredients:

50g softened butter

300g water

125g active sourdough starter

20g honey

560g bread flour

8g salt

Filling:

50g melted butted

1/2 tsp italian seasoning

1/2 tsp garlic powder

1/3lb genoa salami

1/3lb mortadella

1/3lb provolone cheese

1/3lb pepperoni

Recipe:

1.) Mix all ingredients in a bowl. Knead with your hands or a stand mixer for 10 minutes until dough is smooth.

2.) Let dough bulk ferment until doubled in size.

3.) Move dough to refrigerator to cold ferment for 24 hours.

4.) Roll dough out. I split mine into two batches.

5.) Brush dough with butter mixture. Put layer of toppings on and roll dough up, leaving 1” on all sides to pinch dough together.

6.) Refridgerate for at least 1 hour.

7.) Preheat oven to 350°. Place stromboli on a baking sheet and brush the top with remaining butter mixture. Bake for 25-30 minutes or until golden brown.