Activate Starter: Ensure your sourdough starter is active and bubbly before beginning. Feed it 4-6 hours prior to mixing the dough.​

Mix Dough: In a large bowl, combine the active starter and water. Stir until the starter dissolves. Add the flour, softened butter, honey, and salt. Mix until a shaggy dough forms.​

Autolyse: Cover the bowl with a damp cloth and let the dough rest for 1 hour. This allows the flour to fully hydrate.​

Knead Dough: After resting, knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-6 minutes.​

Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot (75°F/24°C) for 4-5 hours, or until it doubles in size. Perform a set of stretch and folds every 30 minutes during the first 2 hours to develop gluten.​

Shape Loaf: Gently deflate the dough and shape it into a tight log. Place it seam-side down into a greased 9×5-inch loaf pan.​

Final Rise: Cover the pan and let the dough rise until it domes slightly above the rim, about 2-3 hours.​

Preheat Oven: Preheat your oven to 375°F (190°C) during the final 30 minutes of rising.​

Bake: Bake the bread for 35-40 minutes, or until golden brown and it sounds hollow when tapped.​

Cool: Remove the loaf from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.