• In a large mixing bowl or a bowl of a stand mixer weigh out your ingredients using a kitchen scale.
• First, weigh out your sourdough starter, water, milk, brown sugar, and melted butter and mix this until combined and the starter is well distributed.
  
• Next, in the same bowl add the flour. Mix this by hand, Danish dough hook or with the dough hook attachment on low speed, until a shaggy dough forms.
  
• Let rest (fermentolyse) for 20 minutes. After the 20 minutes add the salt and knead for 8 minutes. Scraping the sides of the bowl as needed to get it all incorporated.
• Transfer to a large bowl that has been greased and cover with a wet tea towel or plastic wrap.
  
• Let rise for around 3-5 hours at room temperature (71-74 degrees) for its first proof. You want the dough to start to rise and be puffy. It doesn’t need to be all the way doubled.
  
• Once your dough has risen some, take and shape the loaf and place seam side down in a greased bread pan. You can grease your loaf pan with either canola oil, olive oil, (any of your favorite oils should work) or butter.

Shaping a Bread Loaf:

• To shape the loaf, remove from the bowl and gently flatten into a rectangle on a clean work surface. (No lightly floured surface needed.)
  
• Then take one of the long sides and fold into the center of the rectangle. Take the opposite side and fold on top of that.
  
• Starting at one of the short ends, fold over each of the ends. Take and pull the dough toward you to create some tension on the top of the loaf. Don’t pull too much because you don’t want the bread dough to tear.
  
• When the bread loaf is shaped and placed in a greased loaf pan you will cover it with a wet tea towel and place it on the counter for the second rise. Let it set overnight or for 6-10 hours. This is the bulk fermentation.  (This part will depend on the warmth of your kitchen mine is ready to bake at 6ish hours in a 67 degree house. Adjust the time depending on your kitchen temperature.
  

The Next Day/Bake Day

• When your bread is risen to about 1 inch above the rim of the pan it is ready to bake. First thing, preheat your oven to 400 degrees. Bake for about 40 minutes or until golden brown.
  
• Remove your loaf from the oven and pan and place on a cooling rack to cool completely. Butter the top for a soft crust.