Steps

  1. Combine starter, water and 3 cups (362 g) of flour. Beat vigorously.
  2. Cover and let rest @ room temperature for 4 hours. Refridgerate overnight, for about 12 hours.
  3. Add remaining 2 cups (241 g) of flour, and salt. Knead to form a smooth dough.
  4. Allow dough to rise in covered bowl until light and airy. May take up to 5 hours. Gently deflate once an hour and stretch and fold edges to centre to see how it is progressing.
  5. Divide dough in half.
  6. Shape into 2 round or oval loaves. Place on parchment-lined baking sheets. Let rise until very puffy (2-4 hours).
  7. Heat oven to 425 F. Spray loaves with lukewarm water. Slash loaves.
  8. Bake bread for 25-30 minutes until deep golden brown.