1. Mix Your Dough

In a large bowl, combine the sourdough starter, water, sugar, eggs, honey (if using), and oil. Whisk everything together until smooth. Add the flour and salt, then stir until it forms a rough, sticky dough. If you’re using a stand mixer, let it knead with the dough hook on low for about 7–8 minutes. If kneading by hand, prepare to flex your arm muscles for around 10 minutes.

2. First Fermentation

After kneading, transfer your dough to a clean, lightly oiled bowl. Cover it loosely with plastic wrap or a damp tea towel. Let it ferment at room temperature for around 4–5 hours, folding it once or twice during that time to build structure and strength. Then, refrigerate the dough overnight (about 8–12 hours) for a cold ferment.

3. Braid That Beauty

The fun part! Once the dough has chilled and doubled in size, divide it into equal portions:

• For a traditional 3-strand braid, split it into 3 parts.
• Feeling bold? Opt for a 4- or 6-strand braid for extra wow-factor.

Roll each piece into a long rope (about 16–18 inches). Pinch the ends together and braid. Tuck the ends under the loaf to create a neat, finished look. Place your braided loaf on a parchment-lined baking sheet.

4. Second Proof

Cover the loaf with a tea towel and let it proof at room temperature for another 3–4 hours, or until puffy and slightly pillowy. Don’t rush this step—this is where the bread gets its fluffiness.

5. Egg Wash and Bake

Preheat your oven to 375°F (190°C). Whisk 1 egg with a splash of water, then brush this mixture over the loaf for a glossy, golden crust. Pop it in the oven for 25–30 minutes, rotating halfway through to ensure even browning.

Once the bread has cooled slightly, prepare for the hardest step: resisting the urge to eat it all in one sitting.