1. Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This foam indicates your yeast is active and ready to work.

2. Combine Wet Ingredients: Add the unfed sourdough discard and 2 tablespoons of olive oil to the yeast mixture. Stir well to combine everything thoroughly. The mixture will look milky and slightly thick.

3. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Start by adding about half the flour, mix until just combined, then add the rest.

4. Knead the Dough: Once the flour is mostly incorporated, turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back slowly when gently poked. If it’s too sticky, add a tiny bit more flour, one tablespoon at a time.

5. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size. You’ll see it puff up and look airy.

6. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a log that fits your loaf pan (a standard 9×5-inch pan works well). You can do this by flattening the dough into a rectangle, then rolling it up tightly from one of the longer sides, pinching the seam closed.

7. Second Rise (Proofing): Place the shaped dough into a lightly greased 9×5-inch loaf pan. Cover the pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for another 30-45 minutes, or until it has nearly doubled in size and looks puffy. It should peek just above the rim of the pan.

8. Bake the Bread: Preheat your oven to 375 F (190 C) during the last 15 minutes of the second rise. Bake 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.

9. Cool Completely: Once baked, remove the bread from the oven and immediately transfer it from the loaf pan to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy and allows the internal structure to set properly.