Ingredients:

  • 1 cup warm water (110°F/43°C)
  • 2 tbsp honey
  • 2.25 tsp instant yeast
  • 1 cup sourdough discard
  • 4 tbsp unsalted butter, melted and cooled
  • 2 tsp fine sea salt
  • 4 cups bread flour

Instructions:

  1. In a stand mixer bowl, whisk together the warm water, honey, and instant yeast. Let sit for 5 minutes until foamy.
  2. Whisk in the sourdough discard and melted butter until the mixture is smooth and milky.
  3. Add the sea salt and 3 cups of bread flour. Use the dough hook on low speed to combine.
  4. Gradually add the remaining flour 1/2 cup at a time while kneading for 6–8 minutes until the dough is tacky but clears the sides of the bowl.
  5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for approximately 90 minutes or until doubled in size.
  6. Shape the dough into a log and place in a greased 9x5 inch loaf pan. Let rise for another 45 minutes.
  7. Bake at 375°F (190°C) for 35–40 minutes until the crust is mahogany-colored and the internal temperature reaches 190°F.
  8. Remove from pan and cool completely on a wire rack before slicing to set the velvety crumb.