Remove dough from refrigerator to floured work surface. Shape dough with floured hands into a long baguette, wider in the middle with tapered ends. Cut the long loaf in two, the wider part will be the top of your heart, the tapered ends will be the bottom of the heart loaf.
4. Gently merge the heart together, working to seam the middle together and gently pinching to make a heart shape, using extra bench flour as needed. Use a bench scraper to help you transfer your heart loaf to a piece of parchment paper. Cover with a bit of floured plastic wrap and a clean dish towel, let rise 45 minutes.
5. Boil 1 cup of water and set aside. When its time to bake, uncover dough and use a sharp serrated bread knife to make two diagonal cuts in the bread. Use a a pizza peel or upside down baking sheet to quickly transfer to the hot Lodge Cast Iron Pizza Pan or baking stone, then pour the cup of hot water into the empty broiler pan that's on the bottom of the oven to create steam. Quickly close the oven door.
6. Bake for 20 minutes or until bread is golden brown and has an internal temperature of at least 190 degrees. I use an instant read Thermapen for bread baking and cooking.
7. Remove to wire rack and cool slightly before cutting and slathering with butter and Unicoi Preserves.