Soft Sourdough Sandwich Bread

0 Add the active sourdough starter, honey, softened butter, sea salt, 250g water, and flour to the bowl of a stand mixer fitted with the dough hook.
1 Knead on low to medium-low speed for about 6–8 minutes, until the dough is smooth and elastic. If the dough seems too dry, slowly add the remaining 10g of water as needed.
2 Cover the bowl and allow the dough to bulk ferment at room temperature for 8–12 hours, or until it has noticeably risen and looks light and airy. The exact timing will depend on the temperature of your kitchen and the strength of your starter. 
3 Turn the dough out onto a lightly floured surface. Gently press it into a rectangle, then roll it tightly into a log.
4 Place the dough seam-side down into a greased or parchment-lined loaf pan.
5 Cover and allow it to rise for another 2–4 hours, until the dough looks puffy and has risen close to or slightly above the top of the loaf pan.
6 Preheat the oven to 375°F.
7 Bake for 40–45 minutes, until the loaf is golden brown and the internal temperature reaches about 200°F.
8 Remove the bread from the loaf pan and allow it to cool completely on a wire rack before slicing.