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In a large mixing bowl, whisk together the starter, warm water, melted butter, and sugar.
Add the flour and salt to the wet ingredients and mix with a Danish dough whisk until all the flour has been incorporated.
Cover the bowl with plastic wrap or a reusable shower cap. Let the dough rest for 30 minutes to an hour.
Wet your fingers and knead the dough for about 20 seconds.
Grease another bowl with butter and place the dough with the seam side down.
Cover the bowl again and let the dough rise till doubled in size.
Once the dough has doubled in size, punch the dough and shape it into a log.
Place the dough into a greased loaf pan with the seam side down and cover for the final rise.
Preheat your oven to 375 degrees F.
Bake for 40-45 minutes, or until golden brown and the internal temperature is 190-200 degrees F.
Keep the loaf in the tin pan for an extra 5 minutes before removing it to cool on a wire rack.
Spread butter on top of the warm loaf for a soft crust.
Cool for at least 1 hour before slicing.