INGREDIENTS

• 325g water warm
• 125g active sourdough starter
• 12g avocado or olive oil
• 14g honey
• 500g bread flour
• 14g fine sea salt

INSTRUCTIONS

1. In a large bowl, mix 325g warm water with 125g sourdough starter until combined.
2. Add oil, honey, flour and salt and mix until a shaggy dough forms. Knead the dough with your hands until all the shaggy bits are incorporated.
3. Cover the bowl and rest in warm place for 30 minutes.
4. Stretch and fold dough, rotating the bowl a quarter turn with each fold until you have done four folds. Cover and let dough rest for 30 minutes.
5. Repeat stretch and folds every 30 minutes for 2 more sets of stretch and folds and rest for another 30 minutes.
6. Complete one final stretch and fold, then cover the bowl and let it rest in a warm place for 3-4 hours or until dough has doubled in size.
7. Lightly flour your working surface and turn dough onto surface.
8. Stretch dough out into a rectangle shape, pressing out all air bubbles. Fold in both sides of the rectangle, so that one side meets the other in the middle, and roll dough tightly to create an oval.
9. Fold the ends of the oval under with fingers or a bench scraper and place the dough into a loaf pan seam-side down.
10. Cover the loaf pan either using a kitchen towel or a shower cap. During the proofing period, the dough will rise and become puffy in the loaf pan, this process takes about 2 hours.
11. Preheat oven to 375º.
12. Place loaf pan in the oven and bake bread for about 35 minutes or until top is golden brown.
13. Remove bread from oven and let cool for about 20 minutes.
14. Turn bread out of loaf pan and tranfer to a cooling rack to completely cool before slicing.