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bethbolen1981
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PdfTo a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.
Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.
Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
Divide into equal parts.
Shape the dough by rolling in out into a flat rectangle and then rolling it up into the shape of your bread loaf.
Add to parchment lined or buttered loaf pans
Allow to rise for 2-4 hours.
Bake at 375°F for 45 minutes.
Allow to cool completely before slicing.
Yields 2 loaves