Mix the Dough: In a large mixing bowl or stand mixer bowl, combine 100g of active starter, 250g of warm milk, 50g of melted butter, 30g of honey, 10g of salt, and 500g of bread flour. Knead Thoroughly: Use a stand mixer with a dough hook attachment on medium speed for 8-10 minutes. The dough should fully pull away from the sides of the bowl and successfully pass the windowpane test. Bulk Fermentation: Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature until it increases in volume by approximately 50-75% (approx. 4-6 hours depending on your climate). Shape the Loaf: Turn the dough onto a lightly floured work surface. Gently flatten it into a rough rectangle, roll it tightly into a stable log, and tuck the ends neatly underneath. Final Proof: Transfer the shaped dough log into a greased 9x5-inch loaf pan. Cover and let it rise until the dough beautifully crowns about 1 inch above the rim of the pan. Bake: Preheat your oven to 375°F (190°C). Bake for 40 to 45 minutes until the top turns a deep golden brown and the internal temperature reaches at least 190°F (87°C). Cool Completely: Remove from the oven and cool completely on a wire rack for 2-3 hours before slicing to avoid any gumminess.