Ingredients
Equipment
Method
Prepare the dough
- In a mixer with a dough hook attachment, combine starter, milk, and honey and mix on low for one minute
- Add flour, salt, and butter and mix on low and then medium speed for 3 minutes
- Let the dough rest for 10 minutes and then mix on high for 1-2 minutes so that the dough starts pulling away from the sides of the bowl.
- With wet hands remove hook, scraping off any excess dough, and release any dough from sides of the bowl to create a ball in the middle.
- Let dough rest for 25 minutes
- Perform first stretch and fold, lifting the dough as far as it will go without ripping.
- Repeat stretch and fold x3 with 25 minutes rests in between
Bulk rise
- After the final stretch and fold, let dough sit at room temperature until doubled. This will depend on the temperature of your kitchen.
Shape and Proof the loafs
- Once the dough has doubled, gently coax the dough onto a clean surface. (no flour)
- Split the dough into two equal pieced and let rest for 5 minutes
- gently stretch the dough into a large rectangle as far as the dough will allow without ripping.
- Fold the dough over itself like a trifold
- Roll the dough into a log and then shape using the bench scraper to fold under the rolled ends
- Place each loaf in a parchment lined bread pan and let sit until doubled or proof in the fridge over night to bake the next morning.
Bake Instructions
- Score loafs in the center or off to one side and sprinkle with water
- Bake at 375 degrees Fahrenheit for 35 minutes