In a bowl or straight edge container, mix together room temperature pickle juice, active and bubbly sourdough starter, and garlic salt until the starter is dissolved. Add the bread flour and mix until a shaggy dough is formed. Let sit in a warm spot covered for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out.

Perform 2-3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.

Continue to let the dough rise for bulk fermentation until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl. With dough in the mid 70’s F, the first rise (including stretch and folds) will take about 5-6 hours total.

Spray a 9x13 inch pan with non-stick spray and then coat with 2 Tablespoons of olive oil. Dump dough into the pan. Flip once to coat both sides with oil. Cover and let sit in a warm spot until it doubles in size and is puffy. With the dough staying in the mid 70's Fahrenheit this will take another 1-2 hours.

Once the dough is puffy and ready, preheat the oven to 425 degrees Fahrenheit.

Spread 2 Tablespoons of olive oil on top of the dough. Top with cooked ground beef, tomatoes, onion, cheese, and pickles. Dimple the dough with your fingers and bake for about 40-45 minutes or until cooked through. If your loaf is getting too dark you can cover with a piece of foil for the last 10-15 minutes.

Mix together the burger sauce and drizzle overtop the cooked loaf.

Let cool on a cooling rack and serve warm!