Changes: replaced all flour for Central Milling's type 70 high extraction flour. Bulk ferment pre-shape instead of post-shape. Baked in a dutch oven. This one turned out quite sour, not quite boudin-sour, but still very nice.
Using my house sweet dough, balls of dough are dipped in butter then rolled into chopped walnuts and raw sugar. Baked into a bunt pan covered in butter and sprinkled with sliced almonds.