Step 1

You can use a stand mixer. I prefer to use my hands. Mix together your water and starter. Next, mix in your salt, sugar and oil. Add in your flour and mix until uniform in consistency.

Step 2

Cover and let rest for 30 minutes. After 30 minutes perform your first stretch and fold. Grab one corner of the dough and stretch upward, then lay on top of the rest of the dough. Turn 90° and repeat. Repeat until you’ve completed four folds—360°. Let rest 30 minutes.

Step 3

Repeat step two. Complete 3-4 rounds of stretch and folds. Then, cover and let rest until it doubles in size.

Step 4

Once doubled, pour onto a floured surface and divide in half. Pull loaf into a rough rectangle then roll up the long side toward the other end. Pinch seam to seal. Place onto a parchment covered baking sheet. Repeat for other loaf.

Step 5

Let resting til puffed up (an hour or two). Brush with egg wash, then score with a sharp blade. Bake at 400° F for 15-20 minutes…until golden brown.

Step 6

Remove and let rest on a cooling rack. ENJOY!

Step 7

NOTE: during any of the resting periods prior to baking you can place your dough in the oven with the light on (I put a sticky note over the oven controls so I don’t preheat the oven). This warm environment helps the dough rise faster and takes hours off the entire process!