In a stand mixer fitted with the dough hook, combine 7 cups (950 grams) of flour and 2 cups (470 grams) of water. Mix on low speed until combined into a shaggy dough.

Note: I weighed out the ingredients for this recipe after using cup measurements. I am heavy handed when I measure out the flour, I don’t typically do the “scoop and level” technique for this recipe. That’s why the cup measurement converted to the weight measurement may seem off to some.

Add 1 tbsp (15 grams) of sea salt, ⅓ cup (75 grams) melted coconut oil, 1 ½ tbsp (33 grams) honey, and ¾ cup (230 grams) of active and bubbly starter to the mixer. Mix on low until fully incorporated and can pass the windowpane test. The dough will become silky and smooth. This takes my mixer approximately 10-15 minutes.

Once the dough has passed the windowpane test, cover with a damp towel and leave on the counter until doubled in size (approximately 12 hours, but can be more or less depending on the temperature of your house). You can leave the dough in the mixer bowl or transfer to a different one.

When the dough has doubled in size, turn out onto a lightly floured surface and press the dough into a rectangular shape, approximately 12 inches wide by about 20 inches long. The width is what matters the most. Roll the dough on itself, creating a log, similar to how you would roll up a cinnamon roll. Place on parchment paper and into the pullman loaf pan.

Cover the open loaf pan with a damp towel again and let the dough rise for approximately three hours. Or place into the fridge until ready to bake.

When ready to bake, preheat the oven to 375 degrees. (If the pullman loaf pan was in the fridge, pull it out and leave on the counter while the oven preheats.

Allow the bread to cool completely prior to slicing it as the steam inside the loaf will help the bread’s texture.