Ingredients:

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

Instructions:

  1. Build the levain. Mix 50g starter, 50g flour, and 50g water until a thick paste forms. Note: Let this sit for 4 to 6 hours until doubled.
  2. Warm the liquids. Combine 250g milk and 40g honey in a small pot until the honey dissolves. Note: Don't let it boil; just get it lukewarm.
  3. Mix the dough. Add the levain, milk mixture, and 500g bread flour to your mixer until no dry spots remain.
  4. Rest and salt. Let the dough sit for 30 minutes, then add 10g salt until the dough feels smooth.
  5. Add the butter. Incorporate 50g softened butter one tablespoon at a time until the dough is shiny and elastic.
  6. Bulk ferment. Cover and let sit for 4 to 6 hours until the dough has grown by 50%. Note: Perform 3 sets of 'stretch and folds' every 30 minutes during the first 1.5 hours.
  7. Shape the loaf. Gently degas the dough and roll it into a tight cylinder until the surface feels taut.
  8. Final proof. Place in a greased loaf pan and let rise until the dough is 1 inch above the rim.
  9. Bake the bread. Bake at 375°F (190°C) for 40 minutes until the crust is deep golden brown.
  10. Cool completely. Remove from the pan and wait at least 2 hours until the crumb has set.