Ingredients:

  • 100g active sourdough starter
  • 50g bread flour
  • 50g warm water
  • 500g high-protein bread flour
  • 250g warm whole milk
  • 45g raw honey
  • 60g unsalted softened butter
  • 10g fine sea salt

Instructions:

  1. In a large bowl or stand mixer, whisk together the warm milk, honey, and active sourdough starter.
  2. Add the bread flour and salt. Mix until a shaggy dough forms and no dry flour remains.
  3. Cover the dough and let it rest (autolyse) for 30 minutes to allow for better gluten hydration.
  4. Incorporate the softened butter one tablespoon at a time. If using a stand mixer, use the dough hook on medium-low speed until the butter is fully integrated and the dough is smooth.