Add the starter, buttermilk, honey, salt and flour to a stand mixer bowl and knead for 7-10 minutes or until the ingredients are well incorporated and the dough begins to ball up.

Next add the butter in small chunks, one at a time, while the mixer is still running. Do not add another chunk of butter until the last one has been incorporated into the dough.

Once all the butter has been added, knead for another 7-10 minutes or until the dough passes the windowpane test. (If I follow my Kitchen Aid's manual instructions and only knead on speed 2 it really takes more like 15 extra minutes of kneading to achieve windowpane. But I like to live on the edge and speed things up so for the last 5 minutes or so I kick the speed up to around 8 and watch for signs of overheating the motor. Try it at your own risk ;) )

After windowpane has been achieved move the dough to a bowl to rise in. Cover and let rise for 6-8 hours or until double, puffy and does not bounce back when poked.

When the dough has fully risen oil and flour two 5”x 9” bread pans. Set aside.

Lightly flour the counter and dump dough out on the floured counter. Divide in two.

Shape the dough into loaves. Place in the prepared pans and place them in a plastic bag being sure the plastic does not touch the dough. Alternatively you can oil the tops of the dough and drape plastic wrap over the pans. The goal is for the dough to not dry out.

Let rise again 4-6 hours or until 1-2 inches above the edge of the pans.

When the dough is finished rising preheat the oven to 400*F.

If you would like shiny, deep brown tops beat one egg yolk and a splash of cream together and brush over the tops. Alternatively you can brush melted butter on them.

Bake for 25 minutes then turn the oven down to 350*F and bake another 25 minutes or until the bread is deep brown (but not burnt!) and smells done.

Let cool for 10 minutes in the pans then gently run a butter knife around the edges of the pans to loosen the loaves. Take them out of the pans and cool on a rack. Try to let them cool for at least two hours before cutting into them or they may turn out gummy inside.