In a small bowl, combine the warm water and sugar. Stir until the sugar dissolves, then sprinkle the active dry yeast over the surface of the water. Let it sit for 5-10 minutes until it becomes frothy. This step ensures your yeast is alive and kicking.

In a large bowl, combine the sourdough discard, bread flour, and salt. Make a well in the center and pour in the activated yeast mixture, along with the olive oil. Stir everything together with a wooden spoon until the dough starts to come together.

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. If the dough feels too sticky, add a bit more flour, but be careful not to add too much. The goal is to achieve a smooth, slightly tacky dough that’s easy to shape.

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours. You’ll know it’s ready when it has doubled in size. This is the fermentation process, where the dough develops flavor and structure thanks to the sourdough discard.

Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and gently shape it into a loaf. Tuck the edges under to form a smooth top. Place the shaped dough into a greased loaf pan.

Cover the dough again with a towel and let it rise for about 30-45 minutes. This second rise allows the dough to expand and ensures a soft, airy texture in your finished bread.

Preheat your oven to 375°F (190°C). Once the dough has finished its second rise, place it in the oven and bake for 30-35 minutes or until the top is golden and the bread sounds hollow when tapped.

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This step is important—cutting into hot bread can make it gummy inside.