Ingredients
Equipment
Method
- Whisk lukewarm milk, active starter, and honey together in a large bowl until the starter is mostly dissolved.
- Mix in about half the flour, then the salt, then the remaining flour until a rough dough forms.
- Work in the softened butter in two additions, then knead about 8 minutes until smooth and elastic.
- Cover and bulk ferment 4–5 hours at room temperature, until risen about 50%.
- Shape into a loaf and place seam-side down in a greased 9x5-inch pan.
- Cover and refrigerate overnight, 10–14 hours.
- The next day, let the pan sit at room temperature 45–60 minutes while the oven preheats to 375°F.
- Bake 35–40 minutes until deeply golden and 205°F internal, tenting with foil if it browns too quickly.
- Cool in the pan 10 minutes, then turn out onto a rack and cool at least 1 hour before slicing.
Notes
This dough is noticeably softer and stickier than a lean loaf - resist the urge to add much extra flour while kneading, since that's part of what keeps the crumb tender.