Ingredients:

  • 150g active sourdough starter (bubbly and fed)
  • 250g whole milk (lukewarm, approx 85°F)
  • 40g honey
  • 40g unsalted butter (melted and cooled)
  • 500g bread flour (minimum 12% protein)
  • 10g fine sea salt

Instructions:

  1. Combine liquids. Whisk 150g active sourdough starter, 250g lukewarm milk, 40g honey, and 40g cooled melted butter in your mixer bowl. Note: Lukewarm means about 85°F; too hot will kill the starter.
  2. Add dry ingredients. Pour in 500g bread flour and 10g salt. Mix until a shaggy mass forms.
  3. Knead the dough. Use the dough hook on medium low for about 8-10 minutes. Knead until the dough is silky and clears the sides of the bowl.
  4. Bulk fermentation. Cover the bowl with a damp cloth. Let sit at room temperature for 6-8 hours until doubled in size.
  5. Degas gently. Tip the dough onto a lightly floured surface and press out the large air bubbles. Note: This ensures an even crumb without giant holes.
  6. Shape the cylinder. Roll the dough into a tight log, about 9 inches wide. Tension is key for a good rise.
  7. Final proof. Place the log into a greased 9x5 loaf pan. Cover and let rise for 2-4 hours until the dough is 1 inch above the rim.
  8. Preheat and prep. Set your oven to 350°F (180°C). Brush the top with a little extra milk for a matte finish.
  9. Bake the loaf. Slide the pan into the center of the oven. Bake 35-40 mins until the top is deeply bronzed and the internal temp hits 190°F.
  10. The cooling test. Remove from the pan immediately. Wait at least 1 hour before slicing to let the internal structure set.