Ingredients:

  • 100g active sourdough starter
  • 50g warm water
  • 500g bread flour
  • 200g whole milk
  • 50g unsalted butter, softened
  • 40g honey
  • 10g fine sea salt

Instructions:

  1. Whisk the 100g starter with 50g warm water and 200g milk until milky. Note: This ensures the leaven is evenly distributed.
  2. Add the 500g bread flour, 40g honey, and 10g salt to the bowl.
  3. Mix by hand or mixer until no dry flour remains.
  4. Incorporate the 50g softened butter by pinching it into the dough. Note: It will feel messy at first, but keep going.
  5. Rest the dough for 30 minutes to allow the flour to fully hydrate.
  6. Perform four sets of 'stretch and folds' every 30 minutes until the dough is smooth and elastic.
  7. Bulk ferment at room temperature for 4 to 6 hours until doubled in size and jiggly.
  8. Degas gently and roll into a tight cylinder to fit your greased loaf pan.
  9. Proof for another 2 to 3 hours until the dough rises 1 inch above the rim.
  10. Bake at 190°C (375°F) for 40 minutes until the top is deep mahogany and sounds hollow.