Add the starter, water, and salt to mixing bowl and carefully add wheat flour while mixer is turning. add flour until dough forms into a ball on the dough hook. Slowly add more flour until the sides of the bowl become clean from all dough remnants. Then knead the dough for 10 minutes on high speed.
2
After you have kneaded the dough for 10 minutes, remove it from the mixing bowl and place it in a bowl where it can leaven. Spray the bowl with olive oil before adding the dough. Also lightly spray top of dough and place a piece of plastic wrap over the dough before placing it into the refrigerator. Mix the dough early enough in the day to allow the temperature of the dough to drop to refrigerator temperature by 9:30 or 10:00 p.m. in the evening. Remove bowl from refrigerator before going to bed and place on the counter . The dough will slowly leaven and rise during the night.
3
The next morning cut dough into four equal amounts. add a little water to working area on the counter top and then pat out each section into a large rectangle. taking care not to stretch and break the gluten. Fold the rectangular dough into thirds as you would a letter, from top to bottom. Then fold again from side to side and place dough into a sprayed loaf tin with seam side down. Spray and cover dough with plastic wrap. allow dough to rise for 3-7 hours. Place a pan full of water on the bottom shelf of oven and preheat oven to 450 degrees F. Bake for 35 minutes
