Ingredients:

  • 50g active sourdough starter (bubbly and fed)
  • 550g high-protein bread flour (divided)
  • 50g warm water
  • 250g full-fat whole milk
  • 30g honey or maple syrup
  • 10g fine sea salt
  • 50g unsalted butter, softened to room temperature

Instructions:

  1. Whisk 50g starter with 50g warm water and 50g of the bread flour. Let this sit for about 2 hours until bubbly and active.
  2. Add the 250g milk, 30g honey, and the remaining 500g flour to your bowl. Mix by hand until a shaggy mass forms and no dry flour remains.
  3. Squeeze in the 10g salt and the 50g softened butter. Knead for about 10 minutes until the dough is silky and elastic.
  4. Place the dough in a clean bowl and cover. Let it sit at room temperature for 4 to 6 hours until doubled in size.
  5. Turn the dough onto a lightly floured surface. Fold the sides into the center and roll tightly until you have a firm log.
  6. Place the log into your greased loaf pan. Cover and let rise for another 3 to 4 hours until it peaks above the pan rim.
  7. Preheat your oven to 190°C (375°F). Bake for 35 to 40 minutes until the top is mahogany brown.
  8. Remove the bread from the pan immediately. Let it cool on a wire rack for at least 2 hours until completely cold to the touch.