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Add 500 G white bread flour to a medium Bowl
Add 230 G of water, 50 g of honey, 10 G of salt and 250 g of 100% hydration sourdough starter
Knead by hand until all ingredients are fully combined
Add about 40 G of butter and mix it in until it is fully combined
Add the remaining 40 G of butter and knead until it is fully combined
Knead by hand for 30 minutes or alternatively pop it in the stand mixer for about 20 minutes to help develop the gluten
Pop the dough back in the medium Bowl, cover it and let it rise until it's about double in size, which took about 8 hours at 19.5 de C
Cover the dough and pop it right in the fridge for an overnight proof
The next morning, prepare a loaf pan with butter
Remove the dough from the fridge, roll it out with a rolling pin, then roll it up and put it in the prepared loaf pan
Let the dough rise until it is about double in size, Airy and very soft
Preheat your oven to 375°F
Coat the dough with an egg wash and bake for about 45 minutes or until the internal temperature is about 190°F
Let the loaf cool for about an hour before slicing