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Feed your starter 4-6 hours before mixing the bread dough. Cover with a tea towel or loosely with a lid and place in a warm spot. (If you feed your starter when you are making supper, then mix the dough before bed, you can bake it first thing the next morning.)
When the starter is bubbly and active, mix ½ cup starter with 2 cups water and 1 teaspoon salt in a large bowl. Mix until the starter has loosened up and is incorporated into the water.
Add 4 cups flour and mix until everything is well combined. It will be a thick, shaggy dough.
Grease a loaf pan (or line with parchment paper) and transfer the dough to the pan.
Take another loaf pan, grease the rim of the pan and a little down the sides and turn it upside down on top of the first loaf pan- this allows the dough more room to rise than covering with plastic wrap. You will also cook the bread with this second loaf pan on top.
Let the dough rest in a warm spot for 8-12 hours so it can rise and ferment.
Preheat oven to 425°F. Place the loaf pan (still covered with the second loaf pan) in the preheated oven. Bake for 20 minutes. Remove the top loaf pan and bake for an additional 18 minutes.
Remove the bread from the loaf pan immediately and place it on a cooling rack. Allow the loaf to cool completely before slicing.