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Whisk together 620 grams of water and 190 grams of active starter.
Add 20 grams of olive oil and 900 grams of bread flour.
Mix with a whisk and then by hand to fully incorporate the flour.
Let rest for about 30 minutes.
Add a splash of water and 25 grams of salt.
Mix by hand for about 5 minutes.
Cover dough and perform three rounds of coil folds during the first few hours of the bulk rise, about an hour apart.
Once dough is doubled in size, place it in the fridge for at least 12 hours, but up to 36 hours for a longer fermentation.
Remove dough from fridge and let rest on counter for 40 minutes.
Split the dough into five equal pieces, about 360 grams each.
Shape the dough into tightly round balls.
Top the doughs with a little bit of flour.
Place the doughs into a plastic bag, drizzle with a little bit of olive oil and then tie a knot.