AUTOLYSE: Combine warm water, warm milk, active starter, honey/sugar, olive oil, and salt in a large bowl or bowl of a stand mixer and whisk until combined
Work in flour 1 cup at a time until the dough forms into a ball that's just a bit sticky to the touch
Turn the dough out onto a floured surface, ensure all the flour is worked in, cover, and let rest for 30 minutes
After the rest, knead the dough until it becomes more smooth and stretchy. Do not over-knead. 1-2 minutes. A series of stretches and folds every 30 minutes over a couple hours is ok too.
BULK FERMENT: Oil the bowl you used in steps 1 & 2 and return the dough to the bowl, cover and let rise until doubled in size.
Punch the dough down, remove it from the bowl, cut it into 3 equal portions, and shape it into loaves
Then place into a greased loaf pan, cover, and let rise until doubled in size
Bake at 350°F for 30 minutes.
Allow bread to cool on a wire rack for at least 30 minutes before slicing with a bread knife to serve
