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Double refresh your sourdough starter. (at 21:00 on day 1 and 8:00 on day 2)
12 hours later (~ 20:00 day 2) In a large bowl, mix 700g of your water with your sourdough starter.
Add the flour and salt and mix until all the ingredients come together.
Wait for 10 minutes, then add the remaining 50g water incrementally.
Prepare the tin by greasing a sheet of baking parchment lightly.
Transfer the dough to the tins.
Leave the tins overnight on the kitchen table covered.
(8:00 on day 3) Preheat the oven to 220°C/425°F/gas mark 7 for 30 minutes.
Drizzle the olive oil over the top and around the sides of the loaves.
Reduce the heat to 180°C/350°F/gas mark 4 and bake for about 45–50 minutes.
Let the loaves cool in their tin for a few minutes before cooling completely.