To a stand mixer bowl with a dough hook attachment, 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.

Knead on low 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. You can also do this by hand kneading.

Place in a lightly greased bowl with a lid, damp towel, or cover bowl with plastic wrap.

Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator (not in the refrigerator).

Place the dough on a clean work surface that has been lightly floured.

Roll the dough flat into a rectangle and roll it up tightly. This adds tension to the dough which helps give it that oven spring.

Add to parchment lined or buttered loaf pans. Cover with a dish towel.

Allow the dough to rise again for about 2-4 hours at room temperature, or until doubled.

Preheat the oven to 375 degrees F.

Add an optional egg wash for more browning.

Bake for 45 minutes, or until golden brown. The internal temperature should be about 190 degrees when it is baked through.

Allow to cool completely before slicing.