Ingredients:

-⅓ Cup of sourdough starter, active 

-1 ⅓ Cup of warm water 

-¼ Cup sugar

-4 Cups of bread flour, sifted 

-1 ½ TBSP of avocado oil

-2 TSP salt 

Directions:

For this recipe the sourdough starter needs to be active and have been fed within the last 6-12 hours. To begin, add the starter into a large bowl with the warm water. Mix in sugar, oil, and salt. Slowly add in flour. I use a wooden spoon to mix it all together. I then wet my hands or flour and finish mixing all the ingredients until dough is formed into a ball. Then place dough into a bowl and use a cover or damp tea towel and allow to rise at room temperature for at least 12 hours. I like to do this overnight. It should double in size. 

In the morning, prepare your workspace by flouring your work surface. Remove the dough and stretch into a rectangle. Then use fingers to dimple the dough to release extra air from the dough and let rest for 10 minutes. Then roll dough into a log shape, tucking ends under. Place into a greased bread loaf pan and allow to rise for 2 hours. This should double in size. 

Once loaf has doubled preheat oven to 375℉. Spritz loaf with water. Use another bread loaf pan and spray pan. To bake, place bread loaf in the oven with a second bread loaf pan on top creating a tent for the bread. Bake covered like this for 25 minutes. Remove the top loaf pan and bake for an additional 10-15 minutes. The bread loaf should be a nice golden brown. Remove from the bread pan and allow the loaf to cool prior to cutting into loaf. Enjoy!