Whisk 150g of sourdough starter, 340g of water and 25g olive oil together.
Add 660g of strong white bread flour and 13g of salt.
Mix in and rest for around one hour (autolyse)
Knead dough for five or ten minutes (reduce if you want to use stretch and fold method)
Allow to rise overnight
Pre-shape dough by folding edges in and working into a rough ball - rest on floured surface for 20 minutes.
Shape into load either by rolling into a log, or by folding edges in and tightening into a ball but squeezing as you do it to create a longer shape.
Place shaped dough into a well-oiled loaf tin and allow to rise for 1h30 to 2 hours.
Flour the top of the loaf and make one deep lengthwise slash
Place in an oven at 220 degrees for 15 minutes (optionally place loaf tin between two roasting trays with water to create an oven-within-an-oven, and remove the top one after 15 minutes)
Turn down temperature to 200 degrees and bake for another 30 minutes or until golden brown on top.