1cupof bubbly starterpour leftover starter back into starter container
1/4cupoil,grapeseed, avocado, almond, or canola all have worked well for me
Attach a dough hook to your stand mixer. Pour the 1 cup starter into the mixing bowl. Add in the water, oil, honey and flour and mix just until combined. Let sit for 10 minutes. Sprinkle the salt over the dough and mix for 2-3 minutes.
Remove mixing bowl from the stand mixer and set in a warm place, covered with plastic wrap (to keep the moisture inside the bowl), for 3-5 hours or until doubled.
Spray a extra long loaf pan (16x4x4) or two standard loaf pans with cooking spray and dust with cornmeal or flour, set aside. Punch the dough down with a wooden spoon or your hand then scrape out of the bowl onto a lightly floured surface.
Knead for just a few minutes forming the dough into a ball. Use your hands to form the ball into a slightly rectangular shape, tucking the edges under. Transfer this oblong shaped dough to the loaf pan and dust the top with more flour or cornmeal.
Cover the bread with a slightly damp towel (so the risen dough won't stick to the towel) or plastic wrap and let rise for another 2.5 hours or until doubled. You can either refrigerate this risen dough and bake in the morning or bake right away, I've done both.
Preheat oven to 450 degrees. Once dough has finished it's last rise, slash the top of the dough using a sharp knife. Bake at 450 for 5 minutes then reduce the heat to 425 for 17 minutes (15-16 minutes if you're using two loaf pans).
Remove the dough from the pan and let cool on a wire rack.
My favorite flour mixture so far is 3 cups of artisan bread flour and 1 cup of sprouted whole wheat flour.