Combine starter, water, and honey in the bowl of a stand mixer and whisk until fully incorporated and looks milky.

Then add flour, fine sea salt and unsalted butter to your starter mixture and using the dough hook attachment on a stand mixer, knead for 8 to 10 min. You are looking for a smooth elastic dough that pulls away from the bowl when on medium speed but is still sticking to the bowl at the bottom. If your dough isn't pulling away, add more flour in increments of 25g at a time.

Leave the dough in the bowl and cover with a towel, bowl cover, plastic wrap or a shower cap.

Let the dough proof at room temperature until it has doubled in size (6-12 hours depending on the temperature of your space).

Take the proofed dough and turn out onto a lightly floured work surface. Weigh the total dough and divide by two, then use that number to divide two equal sized portions of dough for 2 separate loaves.

Starting with one dough ball, stretch and press out dough into a rectangle shape, then roll it over itself into a log and pinch the ends to close.

Put seam side down into a greased 1.25lb loaf pan.

Repeat with the other dough ball for the second loaf.

Cover and proof for 2 - 4 hours at room temperature until puffed up and just above the rim of the loaf pan. Or if you want to cold proof and bake the next day, stick the loaves in the fridge for 8 - 24 hours. Then remove it from the fridge 30ish minutes before you want to bake it. You can use the poke test described in the post above for further confirmation that proofing is done.

Preheat oven to 475, then once it is preheated, put your bread in the oven on the middle rack and reduce the heat to 400F and bake for 35 minutes or until the internal temp of the bread is 195 - 201F.

Once the loaf is fully baked, turn it out onto a cooling rack using oven mitts.

Optional: While it is still hot, you can rub butter over the top of the loaf to further soften the crust.

Let the loaf completely cool for at least 2 hours before slicing