Similar to store bought white bread. This bread is 54% hydration, and uses no extra yeast.

Makes one 9×5 loaf.

Levain

• 100g all-purpose flour
• 100g lukewarm water
• 35g active sourdough starter

Main dough

• 400g all-purpose flour
• 25g malted milk powder
• 12g sugar
• 9g fine sea salt
• 60g (about ½ stick) softened, unsalted butter
• 170g water
• 235g levain

Prepare levain at least 5 to 8 hours in advance.

Add ingredients to the bowl of a stand mixer. Using a paddle attachment, combine the ingredients until a rough dough has formed. Cover and rest at room temperature 30 to 90 minutes.

Using a dough hook attachment, knead the dough on medium-low speed until the dough is smooth, elastic and slightly tacky. Cover and allow to ferment at room temperature 10-12 hours, or refrigerated up to 3 days.

Prepare a 9×5 loaf pan, lightly oiling then lining with parchment.

Turn out dough onto a lightly floured surface and release any large gas pockets. Gently flatten then roll the dough into a log, tucking the ends under. Cover and rest 15 minutes. Shape the dough, tensioning the surface by sliding it against the bench. Transfer to the loaf pan. Cover and allow 1-2 hours for a second rise, until the dough is about an inch above the rim of the pan.

Bake uncovered 45-55 minutes at 375°F, until golden brown. Allow to cool at least 10 minutes before slicing.