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In a large bowl, mix the active starter, water, and oil until you get a milky consistency. Then add the flour and salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour.
Perform 4 rounds of coil or stretch and folds, spaced 30 minutes apart.
Allow the dough to bulk ferment on the counter until it's bubbly and airy (BF time depends on dough temperature- time frame is approximate).
Shape the dough like shown in this video and place onto a parchment lined cookie sheet.
Let dough proof in a warm spot for about two hours or until it has puffed up nicely.
Preheat your oven to 450°F, spray the tops of your loaves with water and score 3 to 4 scores diagonally down the loaf.
Bake at 450° for 20 to 27 minutes or until internal temperature is 205°F.
Let the loaves cool completely before slicing.