Add 300 grams of active sourdough starter and 650 grams of warm water to a large mixing bowl. Mix these together to combine until most of the starter is dissolved into the water.

Add in 50 grams of honey, 40 grams of avocado oil, 20 grams of salt and then 1,000 grams of bread flour. Mix all of the ingredients together until no dry patches of flour remain.

Cover the dough with a damp towel and let it rest in the bowl on the counter for 1 hour.

Start a series of four rounds of stretch and folds, each space 30 minutes apart. Wet your hands with water before each set of stretch and folds.

After the fourth round of stretching folds, flour the surface of your dough and then cover your bowl in Saran wrap and refrigerate the dough overnight.

The next morning, take your dough out of the fridge and allow it to rest in its bowl on the counter for about two hours or until it comes up to room temperature.

Prepare two 9 by 5 inch loaf pans. Remove the Saran wrap from your bowl and then pick your bowl up and flip it over to allow your dough to naturally release onto the counter.

Divide your dough into two equal pieces. Use a rolling pin to flatten out each piece of dough into the shape of a rectangle.

Fold each of the long sides of the rectangle into the center, then fold the two corners in towards the center. Roll up the dough as tightly as you can all the way along the length of the dough.

Transfer the shaped dough into your greased loaf pans, seam side down. Cover both loaf pans with a damp towel and let them rest on the counter for about 1 hour.

Use a breadlomb to score three diagonal slashes across the top of each loaf. Generously spray the top of each loaf with water.

Cover both loaf pans loosely with tinfoil, spraying or lightly buttering the side that will touch the dough. Bake at 400°F for 35 minutes with the foil on.

Remove the foil and continue baking at 375°F for about 15 minutes, or until the loaves are golden brown and reach an internal temperature of 200°F.

Use a butter knife to detach the bread from the pan walls, then flip the pans over onto a wire cooling rack to release the loaves. Let the bread cool completely before cutting.