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Mix one cup of active starter with 2 teaspoons of sugar and 1 ¼ cups of water.
Mix until dissolved.
Add 2 teaspoons of butter and mix again.
Add in 4 cups of bread flour.
Mix until shaggy dough forms.
Add in 1 teaspoon of salt.
Mix well and knead until smooth
Cover and start bulk fermentation (bulk fermentation takes 10 hours at room temperature in my home) temp and humidity can make these times vary. Dough should not be dry but also should not stick to your finger. You want your dough to double in size.
Shape your dough and proof at room temperature for an additional 3 hours.
Bake at 375° for 45 min.