Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated.

30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times. If time permits, repeat this 'folding' step every 30 minutes for the first two hours.

Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel, bowl cover, or a lidded vessel, and set aside to rise at room temperature for 4 to 18 hours.

When the dough has nearly doubled, grease a 9×5-inch loaf pan or 10 x 5-inch loaf pan with butter.

Drizzle dough with a few tablespoons of olive oil. Use your hand to release the dough from the sides of the vessel, being careful not to completely deflate the dough. Turn the dough out onto a work surface. Quickly, shape the dough into a rectangle and transfer dough, seam-side down to prepared loaf pan.

Leave the pan alone for 5 to 6 hours or until the dough begins reaching the rim of the pan.

Heat oven to 425ºF. Transfer the pan to the oven and bake for about 20 minutes. Reduce heat to 375ºF. Bake for 20 to 25 minutes more or until golden all around.

Remove the pan from the oven and turn the bread out onto a cooling rack. Cool for at least 30 minutes before slicing.