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Mix flours and water until shaggy. Set aside to autolyse for 30-45 minutes.
Add sourdough starter and mix until just combined.
Add olive oil and salt. Dimple in then fold until combined.
Turn out on the counter and give a few slap and folds to build gluten.
Place in a greased bowl.
Give the dough 4 sets of coil folds, every 30-40 minutes.
For overnight method: Place in the fridge overnight to further develop flavor. The next day, place in an oiled pan and let it proof for an additional 3-4 hours.
For same day method: After finishing coil folds, place in an oiled pan and let dough proof for an additional 3-5 hours until fully spread across the pan and jiggly.
Bake at 450°F for 30-40 minutes, rotating halfway through.