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Mix the water and starter first
Add the remaining ingredients (oil, syrup, salt, flour) and mix until fully combined
Cover and rest for 30 minutes
Perform stretch and fold, then rest 30 minutes
Perform coil fold, rest 30 minutes
Perform final coil fold, leaving the dough seam-side down
Let the dough bulk ferment until fully fermented
Gently stretch dough into a rectangle
Fold each side halfway toward the center
Roll up tightly and tuck the ends under
Place into a parchment-lined loaf pan
Cover and cold ferment overnight in the fridge
Preheat oven to 425°F
Remove dough from fridge and score 3 straight lines across the top
Lightly mist with water and cover with a second loaf pan
Bake 20 minutes covered
Remove top pan and bake 10 minutes uncovered
Remove loaf from pan and bake 5-10 minutes directly on the oven rack
Let rest 1 hour before slicing