Mixing

1. In a large bowl, mix your active starter, warm milk, honey, and melted butter.
2. Add the flour and salt, then stir until a shaggy dough forms. Adjust consistency by adding a tiny splash more milk or a spoonful of flour as needed.

Resting and Strengthening

1. Cover the bowl and let it rest for 30 minutes.
2. Perform a few gentle stretch-and-folds right in the bowl by pulling up one side of the dough and folding it over itself several times.
3. Cover again and let it rise at room temperature until puffy, between 4 to 8 hours depending on conditions.

Shaping and Second Rise

1. Butter your loaf pan.
2. Turn the dough out onto a lightly floured counter, pat it into a rectangle, then roll it up into a log.
3. Pinch the seam, tuck the ends, and place it seam-side down in the pan.
4. Cover and let it rise until domed about 1 inch over the rim of the pan, usually taking 2 to 4 hours.

Baking

1. Preheat your oven to 375°F.
2. Bake for about 35 to 45 minutes until the top is deep golden and sounds hollow when tapped.
3. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
4. Let it cool in the pan for 10 minutes before transferring to a rack, then try to wait at least 1 hour before slicing.