vIngredients
For the Dough:
- Bread flour: 500g (approx. 4 cups)
- Active sourdough starter: 100g (bubbly and ripe)
- Warm water: 250ml (approx. 1 cup)
- Whole milk: 75ml (approx. ⅓ cup, room temperature)
- Honey or maple syrup: 25g (approx. 1 ½ tbsp)
- Unsalted butter: 30g (approx. 2 tbsp), softened
- Fine sea salt: 10g (approx. 2 tsp)
For the Crust:
- Unsalted butter: 1 tbsp (melted, for brushing)
Step-by-Step Instructions
1. Mix & Knead
- In a large mixing bowl or stand mixer, combine the active sourdough starter, warm water, milk, and honey. Whisk until fully dissolved.
- Add the bread flour and salt. Knead on low speed for 3–4 minutes until a rough dough forms.
- Add the softened butter and continue kneading on medium speed for 8 to 10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
2. Bulk Fermentation
- Shape the dough into a ball and place it in a greased bowl.
- Cover tightly with plastic wrap or a damp towel and let it rise at room temperature for 6 to 8 hours (or until it increases in size by about 50–70% and feels airy).
3. Shape the Loaf
- Turn the dough out onto a clean surface.
- Flatten it gently with your palms into a long rectangle.
- Roll the dough up tightly from the short end into a neat log to create strong surface tension.
- Tuck the ends under and place the log seam-side down into a greased 9×5-inch loaf pan.
4. Final Proof
- Cover the loaf pan loosely and let it proof at room temperature for 2 to 4 hours (or refrigerate overnight for 12 hours) until the dough crowns about 1 inch above the top rim of the pan.
5. Bake & Butter Brush
- Preheat your oven to 190°C (375°F).
- Bake for 35 to 40 minutes until the top is golden brown and the internal temperature reaches 93°C (200°F).
- Immediately upon taking the loaf out of the oven, brush melted butter generously over the hot top crust for a soft, glossy finish.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
