1. 1. Combine the Wet Ingredients: In a large mixing bowl, gently whisk together your active sourdough starter, warm water, salt, and olive oil until well combined. The mixture should look milky and slightly bubbly from the starter. If using, stir in the honey or maple syrup at this stage.

2. 2. Add the Flour and Mix: Gradually add the bread flour to the wet ingredients. Use a sturdy spoon or your hands to mix until all the flour is incorporated and no dry spots remain. The dough will be shaggy and sticky. Cover the bowl with a damp kitchen towel or plastic wrap and let it rest for 30 minutes. This is called autolyse and helps the flour absorb the liquid.

3. 3. Perform Stretch and Folds (Bulk Fermentation): Over the next 2-3 hours, perform a series of “stretch and folds.” Every 30 minutes, lightly wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat this process 3-4 times. This builds strength in the dough. After 3-4 sets of stretch and folds, let the dough continue to bulk ferment undisturbed for another 2-3 hours, or until it has noticeably increased in volume (about 30-50%) and looks bubbly.

4. 4. Shape the Loaf: Lightly flour your work surface. Gently turn the dough out onto the surface. Shape the dough into a tight rectangle or oval, depending on your loaf pan size. You want to create tension on the surface of the dough. For a sandwich loaf, flatten the dough into a rectangle, then fold the top third down, and the bottom third up, pressing to seal. Then, roll it tightly from one end to the other to form a log.

5. 5. Proof the Dough: Lightly grease a standard 9×5 inch loaf pan with olive oil. Carefully transfer the shaped dough seam-side down into the prepared pan. Cover the pan loosely with plastic wrap or a damp towel. Let it proof at room temperature for 2-4 hours, or until it has risen significantly and feels light and airy. Alternatively, you can cold proof it in the refrigerator overnight (8-12 hours) for a more developed flavor and easier handling.

6. 6. Preheat Oven and Bake: About 30 minutes before baking, preheat your oven to 425F (220C). If you have a baking stone or steel, place it in the oven to preheat. Once the oven is hot, place the loaf pan directly on the oven rack or on your preheated baking surface. Bake for 35-45 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210F (93-99C).

7. 7. Cool Completely: Once baked, immediately remove the bread from the loaf pan and place it on a wire rack to cool completely. This is a crucial step! Resist the urge to slice into it while it’s hot, as it will continue to cook and set as it cools, resulting in a much better texture. Allow at least 1-2 hours for cooling.