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Prepare Your Starter: Feed your starter 4–6 hours before mixing, using a 1:2:2 or 1:3:3 ratio (starter:flour:water).
Mix the Dough: In a large bowl, combine 100 g active starter, 300 g warm milk, 30 g honey or sugar, and 30 g melted butter. Whisk or stir until mostly smooth. Add 500 g flour and 9 g salt. Mix until all the flour is hydrated and a shaggy dough forms. Cover and let the dough rest for 20–30 minutes.
Knead Until Smooth: After resting, knead the dough by hand for 8–10 minutes or by mixer for 5–6 minutes until smooth and elastic.
Bulk Fermentation (First Rise): Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it ferment at room temperature until doubled in size (4–6 hours).
Shape for Sandwich Bread: Turn the dough out onto a lightly floured surface, press it into a rectangle, fold, and roll tightly. Place seam-side down in a greased loaf pan.
Final Proof: Cover the pan and let the dough rise until the top is about 1 inch above the rim (2–4 hours).
Bake: Preheat your oven to 375°F / 190°C. Bake for 40–45 minutes until golden brown and hollow when tapped.
Cool Completely: Remove the loaf from the pan and let it cool for at least 1 hour before slicing.