Be sure that you have fed your starter at least 8 hours prior to mixing the dough. 12-24 hours is preferred because this allows the starter to become very active from its feeding.

In the bowl of your stand mixer, mix the dry ingredients—bread flour and table salt. It's best to weigh the flour for the most accurate results. About 455 grams of flour.

Add the wet ingredients to the dry mixture and start mixing on low speed with the dough hook attachment. Let the mixer run until the dough starts to come together and pulls from the sides of the bowl. At this point, knead for an additional 5 minutes.

If you don’t have a stand mixer, you can mix by hand using a wooden spoon, then knead the dough on a lightly floured surface until smooth and elastic, which will take about 10 minutes.

Once the dough has come together, transfer it to a lightly greased bowl, cover it with plastic wrap, and allow it to proof at room temperature for 8 hours, or until doubled in size. The exact time will depend on the temperature of your kitchen. For a faster rise, place the dough in a draft free, warm place, like an oven with the light off (You can turn the light on for a short time but be cautious because the light can get too hot, killing the wild yeast.) During the colder winter months, proofing may take longer.

When the dough has doubled in size, turn it out onto a clean work surface and gently press it into a rectangle. This removes any large air bubbles, creating a more uniform crumb in the finished loaf. Roll the dough into a tight log and place it into a greased loaf pan, seam side down.

Cover the pan loosely with plastic wrap (spray the plastic wrap with oil to prevent sticking) and let the dough proof again for another 10-12 hours, or until it rises about 2 inches above the rim of the loaf pan.

Once the dough has doubled, preheat your oven to 350°F (177°C) and bake the loaf for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped. For best results, use an instant-read thermometer to ensure the bread has reached an internal temperature of 205°F (96°C)

Allow the bread to cool in the pan for 5-10 minutes before turning it out onto a wire rack to cool completely. Avoid slicing the bread while it’s still warm, as this can affect the texture.

This sandwich bread will stay fresh at room temperature for up to a week if stored in a bread box or bread bag. You can also freeze slices in an airtight container for longer storage. Simply thaw and toast for a quick breakfast or sandwich.