Combine Ingredients: Mix 150g starter, 325g water, 20g avocado oil, and 25g honey until milky. Add 500g unbleached flour and 10g salt, mix until you get a shaggy dough. Cover with a damp cloth or plastic cover and rest 1 hour.

Stretch & Fold: Do 4 sets of stretch and folds, 30 minutes apart. Spray or wet your hands with water to prevent the dough from sticking.

Bulk Ferment: Cover and let rise an additional 4-8 hours or overnight if your house is cooler. You’ll know your dough is done when it’s just about doubled in size, bubbly, jiggly, and airy.

Shape: Dump the dough from the bowl onto a clean surface. Spray or wet your hands with water to prevent the dough from sticking to them. Gently shape the dough into a loaf by stretching it into a rectangle, folding in the right side to the middle, then the left side into the middle, and rolling upward into a log. I also show this technique in my video below. Place it seam-side down in a well greased loaf pan.

Second Rise/Proof:Same day option: Let it proof at room temperature for 2 more hours before baking. Overnight cold proof: Let it cold proof in the refrigerator overnight or up to 24hrs.

Bake: Preheat oven to 400°F (200°C). Score dough, spray with water, cover with an inverted second loaf pan or greased foil loosely, and bake: 400°F for 30 minutes (covered) then 375°F for 15 minutes (uncovered)

Temp bread: Use a digital thermometer to check for doneness. Bread should be 205°F.

Cool: Remove from pan immediately and let cool before slicing.