In a large bowl, combine the starter, warm water, and honey.

Add the bread flour and salt.

Work in the soft butter.

Cover and let rest for 30 minutes.

Perform 3–4 sets of stretch and folds every 30 minutes.

Continue bulk fermentation until the dough has about doubled.

Shape into a tight log and place seam-side down into a greased 13×4 Pullman pan.

Let rise 1-2 hours (My dough was overproofed so I skipped the second rise and placed in oven)

Bake at 375°F for 40 mins. (I did uncovered because I wanted a large dome)

Increase the oven to 400°F and bake another 10–15 minutes, until deeply golden.

Bake to an internal temperature of 200.

Cool a few mins and remove to a wire rack to finish cooling.