Meal Prep Directions: 

Feed sourdough starter the night before to start the bread the next AM

Mix ingredients

• To a large bowl, add 1/2 cup sourdough starter, 1 1/3 cup water, 2 tbsp honey, 2 tbsp olive oil , 2 teaspoons salt, mix until well combined liquid forms
• Add 3 cups bread flour, 1 cup all purpose flour, mix with a wooden spoon and move to your hands to fully combine the ingredients. It will feel like a dense dough! Cover with plastic wrap and let it rest 30 min

Stretch and fold X3

• Grab the edge of the dough and pull up stretching it out as you pull upwards. It won't feel very stretchy, you may need to pull the dough from the other end with the other hand to get it to stretch. Place dough that is in your top hand back into the center pressing down into the center of the dough. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times until each side of the dough has been stretched. This is considered one round.Thirty minutes later, complete another round of stretch and folds. Cover and allow the dough to rest another 30 minutes.Complete one last stretch and fold round for a total of 3 over a 1 1/2 hr period.

Ferment

• Cover stretched dough and let it ferment in a warm place in your kitchen for about 6hrs or until it has almost doubled in size - the longer you ferment the tangy-er your loaf will taste

Shape

• once doubled, take dough onto a well floured work surface and roll/stretch it out with your hands into a large rectangle. Fold the short sides in a couple inches and roll dough into a log so it can fit into a 9X5 in bread dish

Rise

• Place log into a well floured bread pan and let it rise for about 4 hours until it has at least reached the brim of the bread pan (it will rise more when it bakes)

Bake - preheat oven to 375

• bake for 30 min or until top is browned. Let it cool in the pan for 10-15 min. Remove and wrap in towel or store in bread bag until cooled completely and ready to slice