Feed your starter 4-12 hours before starting this recipe. It should be very active and bubbly, showing a significant increase in volume and a honeycomb-like structure when viewed through the side of the jar.

To your mixing bowl, add all of the ingredients. Ensure the water is not too hot, as high temperatures can damage the wild yeast in your starter.

Knead in a stand mixer using the dough hook until stretchy and pulling away from the sides of the bowl. This should take about 5-10 minutes. The inclusion of olive oil and honey here is vital; the honey acts as a catalyst for the Maillard reaction later, while the oil keeps the all-purpose flour pliable enough to develop strength without becoming overly tough.

Perform the windowpane test by taking a small piece of the dough and trying to stretch it into a square-like shape. If you can stretch it thin enough where you can see through it without it tearing, then the gluten formation is adequate.

Place in a large, oiled bowl and cover with plastic wrap, beeswax wrap, or something that is airtight. This will keep the dough moist, preventing it from developing a hard skin which would hinder the rise.

Allow to ferment for 8 to 24 hours in a warm place. The next day, it should have at least doubled in size and be filled with visible gas bubbles.

Punch down the dough to release the large pockets of air. Divide into two equal parts using a bench scraper or a sharp knife.

Shape it by rolling the dough into a flat rectangle, approximately 1/4 to 1/2 inch in thickness, and then roll it up tightly into a cylinder. Pinch the seam firmly to ensure it does not unravel during the second rise or bake.

Place the sourdough french bread dough onto a parchment-lined baking sheet, leaving enough space between the two loaves for expansion.

Cover with a towel and allow to rise until doubled again. This could take a few hours depending on the ambient temperature of your kitchen; look for the dough to feel light and bouncy to the touch.

Slash the top of each loaf with a sharp lame or razor blade. This provides a controlled path for the bread to expand as it hits the hot oven.

Preheat your oven to 400°F. Bake for 25 minutes. For a more golden crust, add ice cubes in a preheated pan at the bottom of the oven to create steam.

Once it is done baking, pull it out of the oven and allow to cool completely on a wire rack before slicing. Slicing too early can cause the steam to escape too quickly, leading to a gummy texture.