1. Activate the Yeast: In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until it becomes foamy. This foaminess is your visual cue that the yeast is alive and ready to work.

2. Combine Wet Ingredients: Add the unfed sourdough discard and 2 tablespoons of olive oil to the foamy yeast mixture. Stir everything together until well combined. The mixture will look slightly cloudy and milky.

3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. It’s okay if it looks a little rough at this stage.

4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. You’ll know it’s ready when it springs back slightly when poked. If using a stand mixer with a dough hook, knead on medium speed for 6-8 minutes.

5. First Rise: Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until it has doubled in size. The dough will look puffy and soft.

6. Shape and Second Rise: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. You can do this by flattening it into a rectangle, then rolling it tightly from one long side to the other, pinching the seam closed. Place the shaped loaf into a lightly greased 9×5-inch loaf pan. Cover loosely with plastic wrap or a kitchen towel and let it rise again for another 20-30 minutes, or until it has nearly doubled in size and looks pillowy.

7. Bake the Bread: Preheat your oven to 375 F (190 C). Once preheated, bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) when checked with an instant-read thermometer. If desired, brush the top with melted butter immediately after removing it from the oven for a softer crust and extra flavor.

8. Cool Completely: Remove the bread from the loaf pan and transfer it to a wire rack to cool completely before slicing. This is a crucial step for the best texture; slicing too early can result in a gummy interior.