The evening before the dough is mixed, add the sourdough starter, sugar or honey if using, and water to a clean jar. Stir until the starter and sugar dissolve and the water becomes milky.

Next, add the flour and stir until there are no dry bits of flour left. Loosely cover the jar and allow the levain to rest for 10-12 hours.

The following morning dissolve the sweet levain & sugar in the water in a mixing bowl. Whisk using a fork.

Then add the bread flour, salt, and olive oil. Mix the dough by hand until all of the flour has absorbed the water.

Cover the bowl with plastic wrap and allow the dough to rest for 30-45 minutes.

Turn the dough out on a lightly floured surface and knead it by hand for 5-7 minutes or until it comes together and is no longer sticky. Use small amounts of flour as needed.

Place it in an oiled bowl, cover it and let it rest for 30-45 minutes.

Perform 3 stretch and folds within 30-45 minute increments. Once complete allow the dough to rest, covered for the remainder of the bulk rise (until doubled in size).

After the dough has rested, line a large baking sheet with parchment paper and spray it with non-stick oil.

Turn the dough out onto a lightly floured surface and divide it into 2 equal portions. Shape each piece into a round ball and let them rest for 10-15 minutes.

After the dough has rested take each ball and roll it into an approximately 11x7 inch rectangle. Use flour as needed.

Roll each rectangle up from the bottom forming a log shape and tighten the end seams by pinching them together.

Place each shaped loaf carefully onto the baking sheet seam side down. Space them a few inches apart to ensure enough room for them to rise.

Cover the pan with a damp tea towel or oiled plastic wrap and choose from the 3 options below: 1. Place the dough directly in the fridge and complete the second rise on day 2. 2. Let the dough rest for a few hours, place in the fridge overnight and remove from the fridge in the morning to continue the second rise for another few hours. 3. Let the dough rest for the entire second rise (4-8 hours) and place in the fridge overnight OR bake the same day.

The following morning remove the shaped loaves from the fridge and let them rest until tripled in size and very puffy.

Once the dough has finished its second rise, preheat the oven to 425 degrees F.

Place the dough in the freezer for 10-15 minutes to make scoring easier.

While the dough is resting, whisk together 1 egg and a splash of water.

Remove the dough from the freezer and brush with the egg wash. Score 3 diagonal lines down each loaf using a bread lame or sharp razor.

Bake the sourdough French bread for 25-28 minutes or until it is your desired golden brown.

Upon removing the loaves from the oven brush with butter for a softer crust. Allow sourdough French bread to cool for 1-2 hours before slicing into it.