Directions

1. Add the starter to a large bowl. Add water and sugar (or honey), stirring until dissolved. Add the oil and gently stir again. Finally, add the bread flour and salt. Stir with a dough whisk until a thick, shaggy dough forms.

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2. Wet your hands, and finish mixing dough by hand until most of the flour has been absorbed.

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3. Cover with a damp kitchen towel and let the dough rest for 45 minutes to an hour.

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4. Perform a single set of stretch and folds by stretching the dough about 4 inches then pushing it down the middle and turning 1/4 until you make your way around the entire ball of dough (It usually takes me 4 times).

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5. Cover with a damp towel, and let rise at room temperature 6-8 hours, or until dough has increased by 50% in size.

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6. When dough is ready, lightly flour your countertop. Remove the dough from the bowl, gently stretching it into a rectangle, then use your fingers to dimple the dough to release the air from it. Roll the dough into a log shape. Cover and let rest 10 minutes.

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7. Spray a loaf pan with cooking spray or line with parchment paper.

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8. Tighten the dough log by gently pulling it towards you along the countertop. Place it in your loaf pan, seam side down. Cover and let rise for 1-2 hours, until the dough has grown in size. 

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9. Preheat your oven to 375F. Brush dough with olive oil (optional).

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10. Bake in the center of the oven for 40 minutes or until the top of the loaf is golden in color.

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11. Allow to cool for 10 minutes, then remove the bread to cool on a cooling rack. Wait at least 30 minutes before cutting into the bread.

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Enjoy!