Directions
- 1Mix starter, water, oil, and honey until milky.
- 2Add flour and salt, cover and rest for 1 hour.
- 3Do four sets of stretch and folds, 30 minutes apart.
- 4Cover and let rise for 4-8 hours or overnight until doubled in size, bubbly, jiggly, and airy.
- 5Shape dough into a rectangle, then roll it up into a log.
- 6Place dough into a greased loaf pan, seam side down.
- 7Cover and let rise for about 2 hours until puffed up.
Ingredients
- 150 g active sourdough starter
- 325 g warm filtered water
- 20 g avocado oil
- 25 g honey
- 500 g unbleached bread flour
- 10 g salt
Equipment
bowlscaleplastic wrapbread knifeloaf pan
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