1. Whisk together bread flour sugar salt and yeast in a large bowl

2. In a separate bowl mix warm water sourdough discard and olive oil

3. Combine wet and dry ingredients and stir until no dry flour remains then cover and rest 20 minutes

4. Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic

5. Place dough in an oiled bowl cover and let rise for 1 to 2 hours until doubled

6. Shape dough into a loaf seal seams place on parchment or in proofing basket

7. Cover and proof for 30 to 45 minutes while preheating oven to 450°F

8. Score the loaf with diagonal slashes using a sharp knife or lame

9. To bake in a Dutch oven place dough in preheated pot cover and bake 25 minutes then uncover and bake 15 to 20 minutes

10. If baking on a tray add a pan of water for steam and bake 35 to 40 minutes

11. Cool the bread on a wire rack for at least 30 minutes before slicing