Ideally it needs 4-8 hours to grow so as long as you feed it with flour and water by 1pm you should have active bubbly starter in time to throw it all together.

Add all ingredients to a stand mixer and weigh everything on your scale, taring before each additional ingredient.

Shape dough into nice round ball and cover with a bowl cover or tea towel. Store in warm place such as the stove top or at least an inside wall of the house. Let the dough ferment and rise for 8-12 hours.

Use a large knife or a dough scraper to cut the dough in two equal halves. Then shape each half into an oval and fold over to fit into your loaf pan. Place both pans in a warm spot, cover with a tea towel and let rise for 2-4 hours.

You made it to the best part and what will leave your house smelling delicious! Once the loaves have doubled in size, you can transfer them to your 375 degree preheated oven and bake for 45-50 minutes or until the thermometer says 200 degrees internal temp.

This is important. The bread needs to cool before you slice it or it won't hold up as well or stay fresh as long.