The first thing you need to do is bring your sourdough starter out of the refrigerator and place it on the counter until it reaches room temperature. Combine the sourdough starter, filtered water, honey, salt, and white bread flour in a large mixing bowl or bread mixer.

Today, I used my Kitchen Aid 6-Quart stand mixer. Mix for about 3-5 minutes in your mixer, or longer if mixing by hand. Place the dough in a buttered bowl and cover with a wet towel or plastic wrap. I let it rise overnight for about 12 hours.

Remove the plastic wrap to punch down the dough and cut it into three sections. It's a good idea to "cut" your bread dough with a dough scraper rather than pull the dough.

Grease your pan before placing the rolled sections onto it. You can use a baguette pan or a cookie sheet, either one works. If you use a rolling pin, you can roll the dough out flat, and then roll it lengthwise tucking the open end towards the bottom of the pan. This way the smooth side of the roll is facing upwards.

Cover with plastic wrap and let the dough rise until double in size about, 1-1/2 to 2 hours. Preheat your oven to 450 degrees. Remove the plastic wrap and make three slashes on each loaf, if desired. This gives them the French Bread look! Bake the loaves for about 15-20 minutes, depending on how large or small you make your loaves. I use a Thermapen if I have a question as to doneness. The temperature of the bread after baking should be 190 degrees.

Be sure and use a serrated knife to slice your bread! Enjoy!

***Feed your sourdough starter in a quart mason jar with l scant cup flour and 1/2 cup of filtered water. Stir until thoroughly mixed and place the jar on your countertop for 4-5 hours before placing the jar in the refrigerator.