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 about 5-10 minutes until the mixture becomes foamy. This foaminess indicates that your yeast is active and ready to work. If it doesn’t foam, your yeast might be old or the water temperature was off, and it’s best to start over.

2. Combine Wet Ingredients: Once the yeast is active, add the sourdough discard, olive oil, and salt to the bowl. Stir everything together until well combined. The mixture will look a bit milky and slightly thick from the discard.

3. Add Flour Gradually: Begin adding the all-purpose flour, one cup at a time, mixing after each addition. Start with 3 1/2 cups of flour. Once the dough becomes too stiff to stir with a spoon, turn it out onto a lightly floured surface.

4. Knead the Dough: Knead the dough for 8-10 minutes. At first, it might be a bit sticky, but as you knead, it will become smoother and more elastic. If the dough is too sticky, add the remaining 1/2 cup of flour, a tablespoon at a time, until it’s manageable but still soft. You’re looking for a dough that springs back slightly when poked.

5. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with olive oil. Place the kneaded 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 it has roughly doubled in size. A good visual cue is that it will look puffy and soft.

6. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Flatten the dough into a rectangle, then roll it up tightly into a log shape. Pinch the seams closed to create a smooth top.

7. Second Rise (Proofing): Lightly grease a 9×5-inch loaf pan. Place the shaped dough seam-side down into the prepared loaf pan. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it rise again in a warm place for another 30-45 minutes, or until it has risen about 1 inch above the rim of the pan. It should look noticeably larger and very puffy.

8. Bake the Bread: Preheat your oven to 375 F (190 C). Once the oven is preheated and the loaf has risen sufficiently, remove the cover and bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) when measured with an instant-read thermometer.

9. Cool Completely: Once baked, immediately remove the loaf from the pan and place it on a wire rack to cool completely. This step is crucial for the texture of the bread. Slicing too early can result in a gummy interior. Allow it to cool for at least 30-60 minutes before slicing and serving.