Ingredients:

  • 100g active sourdough starter
  • 50g warm water (90°F)
  • 550g high protein bread flour
  • 250g lukewarm whole milk
  • 40g honey
  • 50g unsalted softened butter
  • 10g fine sea salt
  • 1 tbsp all-purpose flour for dusting

Instructions:

  1. Whisk 100g active sourdough starter with 50g warm water.
  2. Stir in 250g lukewarm whole milk and 40g honey. Add 550g high protein bread flour and mix until a shaggy mass forms. Let it rest for 30 minutes until the flour is fully hydrated.
  3. Smear the 50g softened butter and 10g fine sea salt over the dough. Knead by hand or with a mixer for 5-8 mins until the dough looks silky and pulls away from the bowl.
  4. Place the dough in a greased bowl. Cover and let it sit at room temperature for 4-5 hours, performing 3 sets of stretch and folds every 30 mins until the dough feels airy and shows small bubbles.
  5. Turn the dough onto a lightly floured surface. Flatten into a rectangle, fold the sides in, and roll it tightly into a log until the surface feels tense and smooth.
  6. Place the log into a greased loaf pan. Cover and let it rise for 2-3 hours until the dough reaches 1 inch above the pan rim.
  7. Preheat your oven to 350°F (180°C). Dust the top with 1 tbsp all purpose flour if desired. Bake for 40 mins until the crust is deep golden and sounds hollow when tapped.
  8. Remove from the pan immediately and place on a wire rack. Let it cool for at least 2 hours until the internal structure is set and no longer steaming.