Begin by combining the active sourdough starter, water, oil, sugar, and salt in a bowl.

Gradually add the flour and mix until everything is well incorporated. The dough should be low hydration, coming together quickly.

Aim for a texture that is slightly sticky but manageable for handling.

Since different flours absorb liquid differently, you may need to adjust by adding more liquid or flour as needed.

Cover the bowl and let the dough rest for about an hour.

During the next three hours of bulk fermentation, perform 3-4 sets of kneading.

Start each set with a few stretch and folds, then transition to slap and folds, finishing by kneading the dough against the bowl to form a rounded ball.

You’ll know you’ve kneaded enough when the dough feels elastic and retains its shape.

Cover the dough again and allow it to continue fermenting until it has doubled in size, which will depend on the dough's temperature.

If you plan to bake the bread in one day for a milder flavor, you can extend the fermentation time.

For a long cold proof in the fridge, shape the dough before it has fully doubled.

To shape the dough, roll it tightly into a log and place it in a prepared loaf pan.

If using a large pullman-style pan with a lid, divide the dough into three balls and place them in the pan for even tension.

Cover the dough and let it rest for the final proof until it has puffed up and filled the pan, passing the poke test.

Preheat the oven to 400°F and bake for 40-45 minutes, or until the internal temperature reaches at least 205°F.

For a softer crust, brush the top with butter immediately after removing it from the oven, though this step is not necessary for the pullman loaf.