Combine Ingredients

In a large mixing bowl, whisk together the sourdough starter, warm filtered water, avocado oil, and honey until the mixture looks smooth and creamy. Once well combined, add in the bread flour and salt. Stir until all the flour is absorbed and a rough dough forms. Cover the bowl with a clean towel or plastic wrap and let it rest for 1 hour. This resting period is called autolyse, and it helps the dough begin developing gluten, making it easier to knead and shape later.

Stretch and Fold

After the rest, it’s time to build strength in the dough. Perform four sets of stretch and folds, spaced about 30 minutes apart. To do this, wet your hand, grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat this process three more times until you’ve completed a full circle. Cover and let the dough rest between each set.

Bulk Fermentation

Once the final fold is done, let the dough rise in a covered bowl for 4 to 8 hours. If your kitchen is cool, you can let it ferment overnight. You’ll know it’s ready when the dough has almost doubled in size and feels airy and slightly jiggly when you shake the bowl. The fermentation time can vary depending on the temperature of your kitchen and the strength of your starter.

Shape the Dough

Lightly flour your surface and gently turn out the dough. Shape it into a loaf by folding it like an envelope, creating surface tension as you roll it into a tight log. Place the dough seam-side down into a greased loaf pan. Be gentle so you don’t deflate it too much — you want to preserve all those lovely air bubbles for a tender crumb.

Second Rise

Cover the loaf and allow it to rise again at room temperature for about 2 hours. You’re looking for the dough to rise just above the rim of the loaf pan. This second proof is essential — skipping it could result in a gummy or underbaked center. Patience here really pays off.

Baking

Preheat your oven to 400°F (200°C). Lightly mist the top of the dough with water (this helps develop a crust) and gently score the top with a sharp knife or razor blade. Cover the pan loosely with another loaf pan or a greased piece of foil to trap steam during the initial baking.

• Bake at 400°F for 30 minutes (covered)

• Then remove the cover and bake at 375°F for 15 minutes (uncovered)

The top should be golden and crisp when done.

Check for Doneness

Use a digital thermometer to check the internal temperature — it should read 205°F. This ensures the bread is fully baked through and will hold its shape once cooled.

Cooling

Remove the bread from the pan immediately and place it on a wire rack. Allow it to cool completely before slicing. Cutting into it too soon can cause the inside to become gummy, even if it looks perfectly baked.