1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm water, granulated sugar, salt, and olive oil until well combined. The mixture should look slightly milky and smooth.

2. Add Dry Ingredients: Gradually add the all-purpose flour and instant yeast to the wet mixture. Start by adding about half the flour, mix until just combined, then add the rest.

3. Form the Dough: Mix with a sturdy spoon or your hands until a shaggy dough forms. It might seem a bit sticky at first.

4. Knead Until Smooth: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes. The dough should become smooth, elastic, and less sticky, bouncing back slightly when poked. If it’s too sticky, add a tiny bit more flour, one tablespoon at a time.

5. First Rise (Proofing): Lightly grease a clean bowl with olive oil, place the dough inside, and turn 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 nearly doubled in size. The dough should look puffy and feel light.

6. Shape and Second Rise: Gently punch down the risen dough to release the air. On a lightly floured surface, shape the dough into a rectangle that fits your standard loaf pan (approximately 9×5 inches). Place the shaped dough into a lightly greased loaf pan. Cover loosely with plastic wrap or a towel and let it rise again for another 20-30 minutes, or until it has risen above the rim of the pan. It should look airy and soft.

7. Preheat and Bake: While the dough is on its second rise, preheat your oven to 375 F (190 C). Once the dough has risen, place the loaf pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the internal temperature reaches 200-210 F (93-99 C) when checked with an instant-read thermometer.

8. Cool Completely: Remove the loaf from the oven and immediately turn it out onto a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy and allows the internal structure to set properly. Cooling takes at least 1 hour.