Mix the starter, water and olive oil

• Weigh the active sourdough starter into a bowl.
• Add the filtered water and stir well to combine.
• Stir in the olive oil.

Add the flour and salt

• Add the bread flour and the salt.
• Mix with your hand until all the dry flour is incorporated, keeping the dough wet rather than adding more water.
• Work the dough until it forms a shaggy but fully combined mass.

Rest the dough

• Cover the bowl and let the dough rest on the counter.

Stretch and fold

• Perform a round of stretch and folds.
• Repeat every 30 min to 1 hour until you have done three or four rounds, about three hours total.

Bulk ferment on the counter

• Transfer the dough to a clean container and cover it.
• Leave it on the counter for a couple of hours, then refrigerate overnight.

Shape and place in the banneton

• Take the dough out of the fridge and place it in the banneton without shaping.
• Dust the top with flour so the sticky dough does not stick to the liner.

Bake the loaf

• Bake the loaf in a preheated oven until deeply browned and hollow-sounding.