Ingredients:
Sponge:
-3 c bread flour
-2.5 c warm water
-1 c sourdough starter (active)
-1/3 c honey
-1 T yeast
Add:
-3 c bread flour (plus more if needed)
-1/3 c honey
-1 T salt
-3.5 T oil (I use avocado)
In the bowl of a stand mixer, mix all sponge ingredients, cover and let rest 30 mins. Sponge will be active and bubbly. Add remaining ingredients and mix with dough hook attachment for 5 minutes, adding more flour little by little until dough pulls away from bowl completely. Dough will be tacky but not sticky. Cover and let rise for 30 mins. I like to put in the oven with the light on to speed the process. Shape dough into 3 equal sized loaves and place in bread pans. Set on oven while pre-heating at 400 for about 30 mins. Once the loaves have doubled, turn oven down to 350 and bake for 25-30 mins until the internal temp of loaves is 150-160. Remove from oven and immediately take out of pans to avoid condensation. Brush tops with butter and enjoy!
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