1. 1. Activate the Yeast and Hydrate the Starter: 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 yeast is foamy. This shows your yeast is alive and ready to work. Add your active sourdough starter to this mixture and stir until well combined.

2. 2. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture in the large bowl, mixing with a wooden spoon or your hands until a shaggy dough forms.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. It might be a little sticky at first, but resist the urge to add too much extra flour. The olive oil will help here.

4. 4. First Rise (Bulk Fermentation): Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1.5 to 2 hours, or until it has nearly doubled in size.

5. 5. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Shape the dough into a rectangular loaf that will fit into your 9×5-inch loaf pan. You can do this by gently flattening the dough into a rectangle, then folding the longer sides into the middle, pressing down to seal, and then rolling it up tightly from one end to the other.

6. 6. Second Rise (Proofing): Lightly grease your 9×5-inch loaf pan. Place the shaped dough seam-side down into the prepared pan. Cover loosely with plastic wrap or a kitchen towel and let it rise again in a warm spot for 30-60 minutes, or until it has risen above the rim of the pan. Preheat your oven to 375 F (190 C) during the last 15 minutes of this rise.

7. 7. Bake the Bread: Once the oven is preheated and the bread has risen, place the loaf pan in the preheated oven. 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.

8. 8. Cool Completely: Remove the bread from the oven and immediately transfer it from the loaf pan to a wire rack to cool completely before slicing. This step is crucial for the texture; slicing hot bread can make it gummy.