Dissolve the starter

• Add the sourdough starter to the water in a large bowl.
• Mix well until the starter has fully dissolved into the water.

Mix the dough

• Add the honey, olive oil and salt.
• Add the bread flour and mix until there are no dry areas and everything is fully incorporated.

Rest the dough

• Cover the bowl and let the dough sit.

First set of folds

• Uncover the dough and do a set of stretch and folds to pull it away from the bowl.
• Follow with a set of coil folds, doing extra folds in this first set to build strength.

Second set of folds

• Cover and come back after 30 minutes.
• Do a set of stretch and folds or coil folds, whichever you prefer.

Third set of folds

• Cover and come back after 30 minutes.
• Repeat the same folding process.

Fourth set of folds

• Cover and come back after 30 minutes.
• Uncover and do the fourth and final set of folds.

Cold fermentation

• Cover the bowl and place it in the fridge overnight.

Bring to room temperature

• Take the dough out of the fridge and let it sit at room temperature.

Divide the dough

• Lightly flour the work surface and dump out the dough.
• Cut the dough into two equal pieces for two sandwich loaves.

Shape the loaves

• Stretch each piece into a rectangle, pressing down to remove large bubbles.
• Fold each side towards the center without overlapping, then pull the bottom and roll tightly into a loaf shape, folding the bottom edges in.
• Repeat with the second piece of dough.

Fill the loaf pans

• Spray the loaf pans with nonstick spray or line them with parchment paper.
• Place each loaf in a pan with the top staying on top, without flipping it.

Proof

• Cover the loaves with a towel and let them rise.

Score and cover

• Uncover the loaves and score a few marks on top to help with expansion.
• Spray the tin foil with cooking spray and cover the pans, leaving some room between the dough and the foil.

Bake covered

• Bake at 400 °F (200 °C) with the foil on.

Bake uncovered

• Remove the foil and continue baking until golden brown on top.

Cool

• Let the loaves cool before slicing.