Starting with the active starter that you fed the night before, measure that into your mixing bowl along with water, sugar and oil. Mix it up, then add the all purpose flour and salt. Mix with your hands until no dry flour remains. You can use your stand mixer too with the dough hook attachment, but it really doesn't need it.

Cover and let it rest for 30 minutes.

Perform a set of stretch and folds until you get elastic dough consistency.

Grease a bread pan.

Dump the bread dough onto a lightly greased surface and shape it into a log. Pinch the seams together. Place seam side down into the loaf pan and cover with a towel.

Let the bread rise at room temperature until the dome comes up 1 inch above the rim of the pan.

Preheat oven to 375 degrees F.

Bake bread for 45 minutes until golden brown, or until internal temperature reads 185 degrees F.

Brush the top of the loaf with a little bit of butter after baking for a softer crust.

Cool completely before slicing.