1. Feed starter 5-12 hours before prepping the dough

2. Once starter has doubled, combine starter, flour, water, and salt in a large mixing bowl. I like to use a bread whisk but you can also use a fork or your hands. 

3. Allow to rest for 30 minutes with a damp tea towel covering the bowl.

4. Perform a round of stretch and folds. To do this, grab one end of the dough and lift it up (about 6 inches) and over towards the other end of the dough. Rotate the bowl a quarter turn and repeat this 3-5 times

5. Do a total of three rounds of stretch and folds, each 30 minutes apart. Make sure you cover the bowl between each round. By the last round, the dough should feel more elastic

6. Cover bowl with damp tea towel and allow it to sit until it doubles. This typically takes me about 4 hours and I keep my house between 70-75 degrees. If your house is colder, this will take longer

7. Transfer the dough into the refrigerator to finish fermenting overnight

8. In the morning, gently take the dough out of the bowl onto a floured surface. Spread out the dough carefully into a large rectangle while trying not to deflate the bubbles

9. Dust the top of the dough with flour and cut the dough into 8. I use a bench scraper and do one large cut through the center lengthwise, and three cuts on each side

10. With the same bench-scraper, transfer onto parchment paper. Cover with a tea towel and allow to sit for 1 hour. 

11. After the hour, preheat pizza stone on top rack to 475 degrees

12. Once preheated, use a rimmed baking sheet or dutch oven and fill it with some water. Place this on the bottom rack. This will give the bread a golden outside

13. Place shaped rolled onto the pizza stone, I usually do 3-4 at a time

13. Bake for 25-30 minutes until the outside is golden brown

14. Take out of oven and allow to cool