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Mix the starter, water and flour together with dough whisk.
Sprinkle the salt over the top and let it rest for 30 minutes.
Then do your first stretch and fold to incorporate the salt.
Set your timer for 30 minutes and repeat the stretch and fold 3 more times.
After the final stretch and fold, transfer the dough into a 4 quart storage container and put it in your fridge. Let rest overnight covered with shower cap. Can store up to 2 weeks and bake 1 loaf at a time. Makes 2 loaves.
Use half of dough (about 900g) for sandwich bread. Well oil your nonstick bread pan or lay parchment paper in pan. Water counter so dough doesn't stick. Roll and squeeze dough 2 times, or shape into a log and create tension. Put into pan, cover with towel to rest 1 hour. Preheat oven to 425 degrees. Put another bread pan of hot water in the oven while it preheats. Deep score across top of dough to encourage rise. Bake bread 45 mins. Check temperature, it's done at 200 degrees. Take out of pan to cool at least an hour before cutting.