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Mix the water and starter first.
Add the remaining ingredients and mix until fully combined.
Cover and rest for 30 minutes to an hour.
Stretch & fold, then rest 30 minutes.
Another S & F rest 30 minutes.
Final S & F, leaving the dough seam-side down.
Let the dough bulk ferment until fully fermented.
Shape: • Gently stretch into a rectangle • Fold each side halfway toward the center • Roll up tightly, tuck the ends under • Place into a parchment-lined loaf pan.
Cover and cold ferment overnight in the fridge.
Bake day: • Remove dough from fridge and allow it to do second rise. • Preheat oven to 425°F • Score 3 straight lines across the top • Lightly mist with water • Cover with a second loaf pan ➡️ Bake 30-35 minutes covered ➡️ Remove top pan, bake 5-10 minutes uncovered and toast another 5 minutes on the rake bare.
Let rest 1 hour before slicing.