Ambers Kitchen Natural Yeast Sandwich Bread

2 cups (400 grams) of active and bubbly natural yeast starter, (that has been fed with the last 12 hours) gently stirred down to eliminate volume from big bubbles. (sourdough starter)
2.5 cups warm water (not hot)
3/4 cup honey
1 egg beaten
1 Tbsp salt
1/3 cup coconut oil, melted (can use avocado or vegetable oil)
unbleached  all purpose flour or unbleached bread flour, about 9.5 cups give or take 1/2 cup.
(if using kamut, use 8 to 8.5 cups white wheat kamut)

Directions:
1.  In a mixer or large bowl, combine the natural yeast (sourdough starter). water, honey, salt, egg and oil.
2.  Then add the flour one cup at a time mixing and kneading as it is added.
3.  Be careful not to add too much flour, but when the dough starts to pull away from the bowl, that's a good sign that there is enough flour.  You want the dough to be elastic and stretchy and slightly tacky.
4.  Knead the dough for 10 minutes.
5.  Cover the dough with a clean dish towel or the lid to the mixer.  Allow to rise until doubled (depending on how active your starter is , this could take about 4-6 hours)
6.  When dough has doubled in size, empty onto a lightly oiled surface and divide into three equal portions.  Form into loaves and put each piece into a greased 1.5 quart or 9x5 inch bread baking dish.  If using ceramic or glass, you will need to line with parchment paper as natural yeast will dissolve any non-stick spray on the sides of the glass pans.  (This isn't an issue for non-stick metal pans).
7.  Cover again and let rise until doubled, anywhere from 3-5 hours.
8.  Once doubled, bake at 400 degrees for 28 minutes or until internal temp  reaches 180 degrees.
9.  When they come out of the oven, immediately remove the loaves of bread from the bread pans and carefully set onto a cooling rack to prevent condensation.
10. Let bread cool and then slice into it and enjoy!