First try I used AP flour and let the 1st rise go too long I think, and they were too dense. This time I used my regular sourdough recipe with bread flour (920g, with 650g water, 71% hydration) and they came out great.
Thanks for the inspiration from this community!
i feel like knowing how to replicate these would be net dangerous for me
i would just make them all the danged time
The only problem with that would be if you ran out of butter and jam to spread on them.