1 cup (240g) active sourdough starter (100% hydration)
1 1/4 cups (300g) warm water
3 cups (360g) all-purpose flour (or a mix of bread flour and all-purpose flour)
1 1/2 tsp salt
1 tbsp honey or sugar (optional, but it helps feed the yeast)
2 tbsp olive oil or softened butter (for a soft, tender crumb)
Instructions:
Mix the Dough:
In a large bowl, combine the active sourdough starter, warm water, honey (or sugar), and olive oil (or butter). Stir together. Gradually add in the flour and salt. Mix until it comes together into a shaggy dough. You can use your hands or a spoon for this.
Knead the Dough:
Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook and knead on low speed for about 5–6 minutes.
First Rise:
Place the dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for 4–6 hours at room temperature, or until it has doubled in size. If you prefer, you can let it rise overnight in the fridge (this will help develop more flavor).
Shape the Dough:
Once the dough has risen, punch it down to release any air bubbles. Shape it into a loaf by folding the edges in and rolling it up tightly. Place the shaped dough into a greased 9×5-inch loaf pan, seam-side down.
Second Rise:
Cover the loaf pan with a clean towel or plastic wrap and let the dough rise for another 2–3 hours, until it has risen just above the top of the pan.
Preheat the Oven:
Preheat your oven to 375°F (190°C) during the last 30 minutes of the second rise.
Bake:
Once the dough has risen, bake it in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should be around 190°F (88°C).
Cool:
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
