Ingredients:

  • 100g active sourdough starter (bubbling and at peak)
  • 50g warm filtered water (80°F)
  • 550g bread flour
  • 250g lukewarm whole milk
  • 40g honey
  • 50g unsalted butter, softened
  • 10g fine sea salt

Instructions:

  1. Combine the 100g active starter, 50g warm water, and 250g lukewarm milk. Stir until the starter is mostly dissolved.
  2. Whisk in the 40g honey and 50g softened butter until no large clumps remain.
  3. Stir in 500g of bread flour and the 10g salt until a shaggy, messy mass forms.
  4. Knead the dough for 10 to 12 minutes until it feels silky and passes the windowpane test. Add the remaining 50g of flour only if the dough is sticking aggressively to the sides.
  5. Transfer to a clean bowl and let rest 4 hours until it looks puffy and jiggly. Perform stretch and folds every 30 minutes for the first 2 hours to build strength.
  6. Turn dough onto a lightly floured surface and roll into a tight 9 inch cylinder.
  7. Place into a greased 9x5 inch loaf pan and proof in the fridge for 12 to 18 hours.
  8. Bake at 375°F (190°C) for 40 minutes until the top is a deep chestnut brown.