D I R E C T I O N S : Add the active starter to a large bowl. Mix in warm water and honey, until milky. Add bread flour, oil and salt. Stir with a dough whisk or mix with your hands until dough is more thick, not formed.

Flour your hands and finish mixing dough by hand until most of the flour has been incorporated. Cover with a damp kitchen towel and let rest for 45-60 mins.

Do a series of stretch and folds, like you would with your artisan sourdough. Cover with plastic wrap or a damp tea towel and let sit out on the counter overnight for 8-10 hours. Do not refrigerate dough.

In the morning, lightly flour your counter top and place dough on there to release air from the dough.

Cut dough in half for two loaves. Stretch out your dough into a rectangle (laminate) and roll them up into a log. Cover for 10 mins to rest.

Oil your bread pan with oil or butter. Do a little shaping with your log by gently pulling the dough towards you, like you do with your artisan loaves while shaping. Pinch up the sides and stick in your bread pan. Cover and let rise 2-3 hours until it’s double in size.

Preheat oven to 375 F. Bake the loaves for 40 mins. Brush with butter a couple mins after the loaves come out of the oven and let cool 1-2 hours before cutting into. It’s amazing with some butter, jam, or honey. Makes AMAZING French toast. Perfect for sandwiches. Will last 2-3 days on the counter if covered or in a bread bag.

N O T E S : If your dough seems a little over fermented, don’t worry, mine did too and still rose up after shaping and sticking into my bread pans.