Easy Sourdough Sandwich Bread for Super Soft Slices

Instructions:

1. Whisk the warm water, active sourdough starter, and honey in a large bowl until the starter is mostly dissolved and the water looks milky.
2. Add the bread flour and sea salt to the liquid, mixing by hand or with a sturdy spoon until a shaggy, messy dough forms. Note: Don't worry about lumps yet; the flour just needs to be fully hydrated.
3. Incorporate the softened butter by pinching it into the dough. Continue squeezing until the butter is fully absorbed and no greasy streaks remain.
4. Rest the dough for 30 minutes. Wait for the gluten to relax, which makes the next steps much easier.
5. Perform a series of four stretch and folds every 30 minutes. Pull the edge of the dough up and over itself while rotating the bowl. Note: This builds the strength needed for the bread to rise tall.
6. Bulk ferment the dough in a warm spot (about 75°F) for 6 to 8 hours until it has nearly doubled in size and looks bubbly.
7. Shape the dough by stretching it into a rectangle, folding the sides in like an envelope, and rolling it into a tight log. Ensure the surface is taut to prevent the loaf from spreading sideways.
8. Proof the shaped loaf in a greased pan for another 2 to 4 hours. Watch for the dough to rise 1 inch above the rim of the pan.
9. Bake at 375°F (190°C) for 40 minutes until the top is a deep chestnut brown and sounds hollow when tapped.
10. Cool the bread in the pan for 10 minutes, then move to a wire rack. Wait at least 2 hours before slicing to let the internal structure set.