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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.
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.
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.