Step 1

Weigh and combine the sourdough starter, sugar and warm water in a large bowl. Mix together until the starter dissolves.Note: Remember to tare your scale before weighing your ingredients.

Step 2

Add in the flour and salt and mix it in with your hand or a wooden spoon.

Step 3

Once the flour is mostly incorporated, add the oil and mix until everything comes together into a rough, shaggy dough. Cover the bowl with an oiled piece of plastic wrap and let the dough rest at room temperature for approximately 45 minutes.

Step 4

After resting, gently pinch one side of the dough, stretch it upwards and then fold it onto the center of the bowl. Repeat this process for approximately 1 minute, working around the perimeter of the bowl. Cover the bowl and let the dough rest for another 30 minutes.

Step 5

Repeat this process of stretching, folding and resting a total of 4 times.

Step 6

Once the final stretch and fold is completed, let the dough rest either at room temperature or in the refrigerator to complete the first fermentation. It will take approximately 4 hours at room temperature or 12 hours in refrigeration to proof. See Note #1 below.

Step 7

Note: When fermenting the dough in the refrigerator, be sure to remove it and let it come to room temperature before shaping. This step ensures easier handling of the dough and ultimately leads to superior results.

Step 8

Grease two loaf pans and set aside.

Step 9

Turn the proofed dough onto a lightly floured flat surface.

Step 10

Gently pinch the edge of the dough, then pull and fold it into the center a few times to firm up the dough before evenly dividing it in half.

Step 11

Carefully flatten the first half into a rectangle shape. Starting with the edge closest to you, roll the dough tightly away from you, creating a cylinder.

Step 12

Place the prepared dough into a greased loaf pan with the seam side down. Repeat with the second half of the dough. Cover with oiled plastic wrap and let proof (second fermentation) at room temperature for approximately 1-4 hours. See Note #2 below.

Step 13

Within the last half hour of the second and final rise, preheat the oven to 375℉. See Note #3 below.

Step 14

Once the loaves have fully risen, remove the plastic wrap and score the tops by making a slash along the length of the loaves with a sharp knife or lame. See Note #4 below.

Step 15

Bake the loaves in the preheated oven for 35-40 minutes, or until they are golden brown and sound hollow when tapped on the top.

Step 16

Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Note: Do not store until the loaves are completely cool.