• In a large mixing bowl, combine sourdough starter, water, and olive oil, and stir until combined.
• Add bread flour and sprinkle salt over the top.
• Stir together with your hands or a wooden spoon until the dough is mostly combined and no dry patches of flour remain.
• Cover the bowl with plastic wrap and let sit undisturbed for one hour.

Stretch & Fold

• Form the dough into a ball.
• With wet hands, stretch the top of the dough over the bottom, turning 90 degrees and repeating three more times.
• Cover and let rest for 30 minutes. Repeat this stretch and fold every 30 minutes as the dough rises.
• Allow the dough to rise.

Forming the Dough

• Lightly grease a 9×5 loaf pan.
• Turn the risen dough onto a lightly floured surface.
• Gently deflate and shape it into a rectangle.
• Fold the right side into the center, then tightly roll the dough from a short end.
• Tuck the ends under and place it in the greased pan.
• Cover with plastic wrap and refrigerate overnight or for 12-24 hours.

Baking

• Remove the sourdough from the refrigerator and preheat the oven to 450°F.
• Let the dough rest for 30-35 minutes.
• Uncover the bread, score it down the center, and cover with another 9×5 pan or a tented aluminum foil.
• Bake on the center rack for 30 minutes, then remove the cover and bake for another 20-23 minutes, until golden brown and the center reaches 206-208°F.
• Cool in the pan for 15 minutes, then turn out onto a cooling rack.