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Whisk together sourdough starter + milk in a large bowl.
Stir in flour until combined.
Let sit for a couple of minutes to let flour absorb liquid.
Continue to add flour, 1 tablespoon at a time, until the dough is tacky.
Put dough ball back in the bowl and sprinkle a tablespoon of olive oil.
Cover bowl with a tea towel and plate.
Set aside for 8 hours or overnight
Grease loaf pan and dust with a bit of cornmeal or flour.
Sprinkle baking soda and sea salt on dough and knead for 3 to 5
minutes.
Shape dough into a loaf and place it in bread pan.
Slice dough across the top to allow for expansion.
Place loaf in the oven and set to 3750 F.
bake for about 40 minutes.
Cover with a piece of parchment paper to prevent over-browning and bake for another 30 minutes.
Once baked, remove from oven and rub with a bit of butter over the top.
Let bread rest for a few minutes, then transfer to a cooling rack.
Cool completely.
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