Ingredients (1 loaf)

Levain (optional but recommended):

• 50 g active sourdough starter (100% hydration)

• 50 g water

• 50 g bread flour

Final Dough:

• 350 g bread flour

• 50 g whole wheat flour (optional)

• 250 g buttermilk (room temp)

• 80 g levain or 100 g active starter if skipping levain step

• 25 g honey or sugar

• 25 g unsalted butter, softened

• 8 g salt

🍞 Method

1. Make the Levain (8–12 hrs before)

Mix starter, water, and flour.
Let rise at room temperature until doubled and bubbly.

2. Mix the Dough

In a bowl, combine:

• buttermilk

• levain (or starter)

• honey

• flour (both types)

Stir into a shaggy dough. Cover and rest 20–30 minutes (autolyse).

3. Add Salt & Butter

Add salt first and knead it in.
Then add butter and knead until smooth.
(Stand mixer: 6–8 minutes on medium-low.)

4. Bulk Fermentation — 3 to 4 hours

Let rise at 75–78°F (24–26°C).
Perform 2–3 gentle stretch-and-folds in the first 90 minutes.

Dough should be puffy and increased ~60–70%.

5. Shape

Turn dough onto a lightly floured counter.
Shape into a tight loaf and place into a greased loaf pan (8×4″ or 9×5″).

6. Final Proof — 2 to 4 hrs (or overnight in fridge)

Proof until dough is about 1 inch above the pan and jiggles when tapped.

Overnight option:
Cover and refrigerate 8–14 hours, then let warm up 45–60 minutes before baking if needed.

7. Bake

Preheat oven to 375°F / 190°C.
Brush top with milk or butter if desired.

Bake 35–40 minutes, until golden and internal temp is 195–200°F (90–93°C).

Cool completely before slicing.

✨ Tips for Success

• Buttermilk substitute: 230 g whole milk + 20 g lemon juice or vinegar; rest 5 minutes.

• Sweeter, softer loaf: increase honey to 40 g and butter to 40 g.

• More tang: longer cold proof.

• More lift: add 3 g instant yeast during mixing (hybrid loaf).