• Feed your sourdough starter 8-12 hours (or until doubled and bubbly) before using your starter to make the preferment.

Make the preferment

• Add the ingredients for the pre-ferment into a dough tub, large jar, or bowl.

  Stir well to combine and let rise until doubled and bubbly, 8-12 hours.

Warm the wet ingredients

• Add the butter, honey, milk, and salt to a small saucepan over low heat. Warm the mixture until the milk is warm and the butter has melted.

  Set aside to cool until it is slightly warmer than room temperature, or about 105℉.

Make the Bread

• In the bowl of a stand mixer fitted with a dough hook, add the preferment followed by the warmed wet ingredients.

  Mix this together and let it sit for 20 minutes.

  Then add in the flour.
• Knead on medium-low for 10-12 minutes until the dough has pulled away from the sides.

  Dough should be soft, not stiff.

  Add 1/4 cup more flour if the dough isn't pulling off the sides of the stand mixer bowl.
• Let the dough rise for 2-3 hours on the counter. Then punch the dough down and stretch and fold it a few times.
• Let the dough rise for another 2-3 hours until doubled in size. Dough should spring back, if it doesn't, let it rise longer.
• Shape the dough into a loaf and place it in a loaf pan. Let it sit on the counter for another 2 hours or until doubled in size.

  *I like to place my dough tub upside down over my loaf pan while it rises.*
• Preheat the oven to 375. Make a small cut in the top of the risen loaf and bake for 45 minutes. Cover the loaf with foil if it starts to brown too quickly.
• Let the bread cool in the pan for 5 minutes, and brush the top with butter.

  Turn the loaf onto a cooling rack to let the bread finish cooling before slicing and enjoying!