Feed your starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of flour to water. It needs to be active and bubbly to begin this recipe.

In a large mixing bowl, add in sourdough starter, water, and salt, then stir until combined.

Add flour and stir until a shaggy dough forms. Use your hands to bring the dough into a ball. If this isn’t working add 1-2 Tablespoons of extra water to help but don’t do this if not necessary.

Cover dough with a lid loosely, a damp kitchen towel (that’s been wet then rung out), or plastic wrap. Let dough sit for 30 minutes on the counter at room temperature.

After 30 minutes, begin the first round of stretch and folds. To do this pull a section of the dough upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles.

Cover the dough again and let it sit at room temperature for another 30 minutes. Then, repeat a second round of stretch and folds.

Cover the dough and let it sit at room temperature on the counter or in a turned-off oven/microwave for 12 hours until it doubles in size. See notes for more information.

Once bulk fermentation is complete your dough should have doubled in size. Punch it down to deflate then place the dough on the counter. No flour needed.

Divide dough into 2 even pieces and roll each piece into a flat rectangle about 1/2 inch thick.

Roll each dough rectangle into a long log shape then pinch the seam of the dough together to seal with your hands. You will also want to tuck the very ends of the logs underneath.

Place the 2 dough logs onto a parchment-lined baking sheet pan and cover with a dry kitchen towel.

Let dough rise for 4 hours or until doubled in size.

Preheat the oven to 375 degrees once the logs have doubled in size.

Bake for 45 minutes.