Combine the Wet Ingredients: Begin by pouring the warm milk into the bowl of a stand mixer fitted with a dough hook. Add honey and stir until it’s completely dissolved. If you’re using instant yeast, add it here along with the sourdough starter, mixing to combine.
Mix in the Dry Ingredients: Gradually add the flour and sea salt to the wet ingredients. Mix on medium-low speed until the dough begins to come together. You want a cohesive mixture that isn’t too sticky.
Incorporate the Butter: With the mixer still on low speed, add the soft butter pieces one at a time, ensuring each piece is fully incorporated before adding the next. Once all the butter has been added, increase the speed to medium and knead the dough for about 5 minutes. This step is crucial for developing gluten, which gives bread its structure.
First Rise: After kneading, transfer the dough to a large, lightly oiled bowl. Cover it with oiled plastic wrap and let it rise until it’s nearly doubled in size. This should take around 2 hours if you’ve added the optional yeast. If you’re relying solely on your sourdough starter, be prepared for a longer rise of 12-18 hours, which results in a more complex flavor profile.
Shape the Dough: Once the dough has risen, turn it out onto a clean countertop. Gently stretch it several times to further develop the gluten. Then, roll it tightly into a loaf shape, pinching the seams together to seal. Place the shaped loaf into an oiled loaf pan and cover it again with oiled plastic wrap. Allow it to rise a second time, about 1 hour, or until it rises about an inch above the rim of the pan. This step will take longer if you’re not using any additional yeast.
Preheat and Bake: Preheat your oven to 350°F (175°C). Once the loaf has risen, bake it in the preheated oven for about 35 minutes. You’ll know it’s done when the top is golden brown and the internal temperature reads between 190°F and 200°F on an instant-read thermometer.
Finish and Cool: As soon as the loaf comes out of the oven, brush the top with melted butter. This step is essential for achieving that soft, delectable crust. Allow the loaf to cool.
