Ingredients:

  • 100g active sourdough starter
  • 50g warm water
  • 500g bread flour
  • 250g whole milk
  • 25g honey
  • 40g unsalted butter
  • 10g fine sea salt

Instructions:

  1. Combine active sourdough starter, warm water, milk, honey, and bread flour in a large mixing bowl. Mix until no dry flour remains and a shaggy mass forms.
  2. Cover the bowl and let the dough rest (autolyse) for 30 minutes to allow the flour to fully hydrate.
  3. Add the softened unsalted butter and fine sea salt. Knead by hand or with a stand mixer for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  4. Place the dough in a lightly greased bowl for bulk fermentation. Perform 3 sets of stretch and folds every 30 minutes during the first 90 minutes of rising.
  5. Allow the dough to continue rising until nearly doubled in size (total bulk fermentation typically takes 8-12 hours depending on ambient temperature).
  6. Shape the dough into a tight log and place into a greased 9x5 inch loaf pan. Let rise for a final proof until the dough reaches 1 inch above the rim of the pan.
  7. Bake at 375°F (190°C) for 35–40 minutes or until the internal temperature reaches 190-200°F and the crust is deep mahogany.