​About 4-12 hours before you start the dough, feed your sourdough starter. You want a very active starter that is nice and bubbly.

To a bowl of a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.

Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.

Place the dough in a large bowl with a little olive oil.

Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator covered with plastic wrap, a tight lid, or beeswax wraps. Rise time will depend on the temperature of your home and how active your sourdough starter is.

Grease a loaf pan or add parchment paper.

On a lightly floured surface shape the dough by rolling the dough flat with a rolling pin into a rectangle and roll it up.

Add shaped dough to the greased loaf pan. Cover with a tea towel.

Let the dough rest for the second rise for 2-4 hours in a warm spot, or until doubled. Again this depends on the temp! It could be as little as 1 hour if the house is warm and the starter active.

You can add an optional egg wash to the top of the dough for more browning.

Bake at 375 for 45 minutes, or until golden brown on top.

Allow to cool completely before slicing.