Step 1

Mix together your water and starter, then add in your salt, sugar, and oil. Mix together, then mix in your flour until you have a nice uniform dough mixture. Place a towel or plastic wrap over top.

Step 2

After 30 minutes, grab one part of the dough, stretch it up and fold it on top of the rest. Rotate your bowl 90 degrees and repeat until you’ve performed 4 stretch and folds every 30 minutes. Cover and let rest until dough has doubled.

Step 3

Once dough has doubled in size pour out onto a floured surface and divide into 2 equal halves.

Step 4

Grab 1 corner of the dough to stretch and fold it on top of itself. Perform this 4 times for each corner of the dough. Place your loaves seam side down in a greased bread pan to allow them to rise. Cover with a towel to prevent them from drying out. Once they’ve risen to the top of the bread pan they’re ready to bake.

Step 5

Preheat your oven to 400 degrees Fahrenheit. Place a baking dish or cookie sheet in the oven with a cup or two of water in it. This will create steam which will help your loaves rise properly.

Step 6

Place both loaves into the oven and bake for 12 minutes. After 12 minutes have passed, remove the water pan from the oven. Bake your loaves for another 20 minutes. Remove from the oven and remove from the bread pans—this is a must. Let them cool on a baking rack or something similar.

Step 7

Allow loaves to cool completely before slicing into them, unless you’re going to eat most of the loaf right away. Failing to wait will create a drier loaf, as it allows the steam to escape too quickly.

Step 8

Freeze any loaves you aren’t going to eat within a few days by placing them into a gallon bag. Place the loaf you’re eating in a gallon bag as well and always seal shut. It will last a week or more if bag is kept sealed.