Making the Dough:

• In the morning, feed your starter as you normally do, making sure you have more than 1 cup or 240 grams.
  
• After your starter has started to rise & wake up (approximately 2-4 hours after feeding), you are ready to start the dough.
  
• Remove the bread pan from the machine and begin adding your ingredients from wet to dry, as listed above or as recommended for your particular machine.

  Start your bread machine on the dough cycle (1 hour 30 minutes)
  
• Set a timer for 5 minutes and help along any ingredients stuck to the sides with your small silicone spatula. Make adjustments for too wet or too dry. The dough should stick and release from the sides of the pan as it kneads and there should be no "puddles" of dough under the paddle though this is a "wetter" dough.

  Bulk fermentation begins when kneading ends (1 hour 10 minutes, remaining), set a timer for the remainder of the time on your machine.
  
• When the bread machine finishes, grease a 9 x 5” OR 12 x 4.5” loaf pan with the oil used in the recipe.

  Using wet hands, remove the dough from the machine and place into your loaf pan. I don't get technical here, just be careful not to knock out the bubbles, tuck, fold, & stretch as needed.
  
• Lightly oil the surface of the dough (about 1 teaspoon) & cover with plastic wrap to prevent it drying out and forming a crust. Leave it on your counter, making sure an alarm is set for about 2-3 hours (the time needed to ferment enough to either bake or refrigerate will depend on the climate of your kitchen AND the activity of your starter). **See for tips on Cold Kitchens & Winter Baking in the notes below.

  It is ready when it has risen between one inch from or up to the edge of the pan.

  If after 3 hours, you still don't see that it has increased in size about 50%, give it another hour or two.

  The surface should have smoothed out a little bit, be careful with this one, better to under-proof, than over-proof (ferment). You are going to learn as you make this bread again and again. That is the nature of working with "wild yeast". Practice.

  My dough typically takes 3-4 total bulk fermenting hours (including bread machine time) in a 75°F/24°C kitchen to be ready for either baking or a cold ferment.
  
• Here you have two choices:

  It's baking time! You can bake now. See below.

  OR

  Cold fermentation: Once your dough has finished bulk fermenting on the counter, you can place it in the fridge for 2-24 hours. This extends the process, giving you more time as needed AND increases tangy flavor without over-proofing. Bake straight from the fridge. No proofing time required.
  
• To Bake: Set the rack in the middle and another on the bottom. Pre-heat your oven to 375°F/190°C/Gas Mark 5, place a water bath on the bottom rack and your bread in the middle. Get it nice and hot for about 15-30 minutes before baking.

  If baking in glass or dark non-stick, it is recommended that your pan is well prepare with oil AND parchment paper to prevent sticking & burning.

  You can score just before baking. I don't, I let it do its thing naturally.

  Bake for 25 minutes, do not open the oven door, this is when your bread will rise the most. 

  NOTE: For cold fermented dough, you can increase the temp to 425°F/220°C/Gas Mark 7 for the first 20 minutes, then reduce to 375°F for the remainder of the baking time.
  
• After the first 25 minutes, carefully remove the water bath, this will allow a deeper crust to develop. Rotate the loaf pan and bake for another 20-30 minutes, until the internal temperature reaches 200-205°F (93-96°C).

  NOTE: If you like a lighter crust, use foil at any point after the first 30 minutes of baking. See FAQ for more tips.
  
• When done, let it cool for 10 minutes then remove the bread from the loaf pan. Baste the crust with butter if you wish, and cool completely on a rack for at least one hour before slicing. Waiting longer, such as 4 hours gives me better slices, but do what's best for you.