Mix the pre-ferment of sourdough starter, flour, and water up 8-24 hours before you want to bake. The longer beforehand, the more sour your end product will be. If I plan to mix the dough in the morning, I make it before bed. Cover with plastic wrap or a plastic bag and let sit on the counter.

Melt butter, honey, and salt on low in a saucepan. When it's melted and combined, turn off the heat, add your milk, and stir to combine. With a thermometer or your finger, test the temperature of the mixture. By thermometer, it should be no more than 105F. By your finger...you should be able to comfortably hold it in for 10 seconds. If it's not this warm, turn the heat back on to warm it. If I use a heavy bottom pot, there is enough residual heat to heat the milk, if I use something like a thin enamel pot, there isn't.

Add the warm liquid to your mixer (or bowl you plan to mix the dough in) and add your pre-ferment.

Stir to combine; it's not going to combine super well until you start adding flour.

Add your flour, starting on the low end, and mix the dough, adding more flour as needed just until it's combined, but not a cohesive, nice dough.

Let sit 15-30 minutes, then knead the dough.

This dough takes more kneading than most- my mixer kneads on low for 10 minutes, so if kneading by hand, you're going to knead about 10-15 minutes.

If the dough sticks to the bowl or your hands, add a little more flour, but try not to add too much. It's not a stiff dough, it's on the softer side. Try wetting your hands/counter for kneading if it's sticking and you've already added a lot more flour.

Cover your dough with plastic wrap or a plastic bag and let rise 2-3 hours until it looks like it's kind of doubled (don't overthink it, as long as it's 1.5'd its original size). (or overnight is fine, to bake the next morning!)

Cut and roll into rough balls about the size you would small dinner buns- about 1-1.5”. No need for them to be perfect.

Line a 9x13 baking dish with parchment paper for easy release.

Melt together butter, sugar and honey JUST until melted. Warm but not hot. Melt butter, take off heat then stir everything in until dissolved.

Pour ⅓ of the sauce in the prepared dish. Layer the bread dough balls. Pour the rest of the sauce on.

Rise until 1.5x, about 1.5-2 hours. Because of the warm sauce it will rise faster than normal.

Preheat oven to 375°F when the proofing is almost done.

Bake for 25 minutes, then rotate in the oven.

After 20 more minutes, I like to check internal temperature. It should be 180°F or higher. If you’re over 200…bake a little less next time. No harm done.

Place a cookie sheet over the top of the baking dish and gently flip over to remove from the pan to the cookie sheet. Remove parchment.

I like to then pull apart some of the bread at this point to allow the excess sugar mix to seep in.