Ingredients:

  • 360 g Bread Flour (High-Protein)
  • 180 g Warm Water (30°C/86°F)
  • 100 g Active Sourdough Starter (100% Hydration)
  • 60 g Warm Whole Milk
  • 20 g Honey or Maple Syrup
  • 8 g Fine Sea Salt
  • 45 g Unsalted Butter (Softened, cut into cubes)

Instructions:

  1. Activate Ingredients: In a large bowl or stand mixer, combine the warm water, warm milk, and honey. Stir until dissolved.
  2. Add Starter: Whisk in the active sourdough starter until well combined.
  3. Mix Dry Ingredients: Add the bread flour and salt. Mix on low speed (or by hand) until a shaggy mass forms and no dry flour remains.
  4. Autolyse/Rest: Cover the bowl and let the dough rest for 30 minutes. This allows the flour to fully hydrate before kneading.
  5. Incorporate Fat: Add the softened butter, one cube at a time, kneading continuously on low to medium speed until all the butter is fully incorporated and the dough looks smooth, elastic, and pulls cleanly away from the sides of the bowl. This should take 8–10 minutes.
  6. First Rise: Place the dough into a lightly oiled bowl, cover, and place in a warm spot (ideally 22°C/72°F).
  7. Perform Stretch & Folds: Over the next 2 hours, perform three sets of stretch and folds, spaced 30 minutes apart.
  8. Complete Bulk Proof: Allow the dough to rest until it has increased in volume by about 50–75%. This usually takes 3–4 hours after the final stretch and fold, depending on kitchen temperature.
  9. Pre-Shape: Gently turn the dough out onto a lightly floured surface. Pat it into a loose rectangle or sphere and let it rest, covered, for 20 minutes (the bench rest).
  10. Final Shaping: Roll the dough tightly into a log shape appropriate for your 9 x 5 inch loaf pan, ensuring maximum surface tension. Pinch the seam tightly shut.
  11. Load Pan: Place the shaped log, seam-side down, into the prepared loaf pan.
  12. Cold Proof (Recommended): Cover the pan tightly and transfer it to the refrigerator for 8–12 hours. Alternatively, proof at room temperature for 2–3 hours until puffy and about 1 inch from the rim.
  13. Preheat: Preheat your oven to 190°C (375°F) with a rack positioned in the center.
  14. Score and Bake: Remove the loaf from the fridge (no need to warm up). Using a sharp blade, score a shallow line down the center of the loaf. Bake for 40–45 minutes, rotating the pan halfway through.
  15. Check Doneness: The internal temperature should register 93°C (200°F). If the top browns too quickly, loosely tent it with foil.
  16. Cool: Immediately remove the loaf from the pan and transfer it to a wire rack. Do not slice for at least 2 hours to allow the crumb structure to set.