Step 1

To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.

Step 2

Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.

Step 3

Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.

Step 4

Divide in two equal parts.

Step 5

Shape by rolling the dough flat into a rectangle and rolling it up.

Step 6

Add to parchment lined or buttered loaf pans.

Step 7

Second rise for 2-4 hours at room temperature, or until doubled.

Step 8

Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.

Step 9

Allow to cool completely before slicing.