Mix all the ingredients until well combined.  Let rise for 3-4 hours in a warm place at 26°C/80F.

For the Dough:

Autolyse:

1. Add the water and levain to the mixing bowl.
2. Add the flour to the bowl and mix well until there are no dry bits.
3. Cover and leave in a warm place ideally the same as your levain build.
4. Autolyse for 1 hour with an ideal temperature of 26°C/80°F. 

Mix the dough:

1. Mix the dough on 1st speed for 4 minutes.
2. With the mixer running, drizzle in the honey and add the salt.
3. Add the butter in pieces and make sure it is fully developed.
4. Turn the mixer to second speed and mix for 4-5 minutes.
5. Place the dough into a lightly oiled cambro or bowl for bulk fermentation.  Desired Dough Temperature – 24°-25C/75.2-77°F

Bulk Fermentation:

1. Bulk ferment the dough for 3.5-4 hours.
2. Give the dough 3 stretches during the bulk fermentation. Leaving at least one hour between the last fold and the end of bulk fermentation.

Pre-Shape

1. Place the dough onto an un-floured work surface.
2. Using a dough scraper, cut the dough in half. You can divide this by eye and sometimes I do but if you really want to figure out the exact loaf size for your pan weigh each piece of dough.
3. Using the dough scraper gently round the dough into a ball.
4. Allow the dough to rest for 20 minutes on the work bench for 20-30 minutes uncovered.

Final Shape

1. Lightly flour the top of your loaf and flip it over on to the table.
2. Bring the bottom up and seal.
3. Stretch the sides out and bring them into the center to make a tight package. Bring the top down about 1/3 of the and press it gently into the loaf.
4. Repeat step 3 until you are left with a cylindar shape similar in length but slightly shorter than your loaf tin.
5. Gently place the dough into the loaf pan (depending on your bread pan you may need to grease it lightly).
6. Leave the dough out uncovered for 30 minutes before placing a reusable bag over it and placing it into the fridge.

Baking

1. Remove the dough 1-2 hours before baking.
2. If you have a challenger bread pan you can place the bottoms of the pan in the oven and preheat to your ovens hottest setting.
3. Score the loaf with one single slash down the middle. 
4. Place the tins on the base of the challenger pan and the rest of the base with ice (so it creates steam).
5. Drop the oven temperature to 243°C (470°F) and bake for 20 minutes with steam and 15 without.
6. Remove the loaf from the oven and remove the sourdough tin loaf from the bread pan (carefully). Allow the loaf to cool fully before slicing.