Instructions:
Mix the Dough
In a mixing bowl, combine:
✅ 500g bread flour
✅ 100g active sourdough starter
✅ 250g warm milk
✅ 30g honey or sugar
✅ 50g softened butter
✅ 8g salt
Mix until a shaggy dough forms. Cover and let it rest for 30 minutes.
Knead the Dough
Knead for 8-10 minutes by hand (or 5-6 minutes in a stand mixer) until smooth and elastic.
The dough should be soft and slightly tacky but not sticky.
Bulk Fermentation (6-8 Hours, Room Temp 70-75°F)
Place the dough in a greased bowl, cover, and let it rise until doubled.
If your kitchen is cooler, this may take longer.
Optional: Stretch and fold the dough once after 1 hour to strengthen gluten.
Shape the Loaf
Gently deflate the dough and shape it into a rectangle.
Roll it tightly from the short side to form a log.
Place in a greased 9x5-inch loaf pan.
Final Proof (2-3 Hours, Room Temp 70-75°F)
Cover and let it rise until the dough reaches about 1 inch above the pan.
Preheat oven to 375°F (190°C).
Bake
Bake for 35-40 minutes, until golden brown and sounds hollow when tapped.
If the top browns too quickly, tent with foil after 20 minutes.
Cool & Slice
Let cool for at least 1 hour before slicing for best texture.