Before starting your bread, feed your sourdough starter equal parts flour and water for a 100% hydration starter. Let this rest until the starter has doubled (4–6 hrs, depending on the temperature in your house).

Combine sourdough starter, water, milk, salt, and honey in a large bowl. Whisk for a few seconds until combined.

Add the flour and mix with your whisk until a shaggy dough forms. This is a high-hydration dough and will be sticky. If the dough is not holding form or is too wet, add 30 g of flour and mix. Make sure not to add too much flour, as the dough should remain shaggy/ sticky at this stage.

Cover the dough and wait 30 minutes. After 30 minutes, perform a set of stretches and folds by pulling up the side of the dough and folding it over the center. Turn the bowl and continue for the rest of the dough ball.

Wait another 30 minutes and perform one more set of stretches and folds. After this step is complete, cover the dough with an airtight wrap and let it ferment for 12 hours at room temperature.

The dough will have grown substantially overnight or after 12 hours. At this point, grease a bread pan and sprinkle cornmeal on the bottom and sides. Transfer the dough to the bread pan. To keep those bubbles, do not punch out too much air as you transfer the dough.

Serve with butter or jam, and enjoy!