Combine starter, flour, and water.

Mix thoroughly.

Pour into a clean glass bowl or plastic container.

Cover with lid or plastic wrap.

Allow to sit at room temperature for 3-4 hours, until nearly doubled.

Place in refrigerator overnight.

Combine poolish, water, and olive oil. Mix well.

Stir in flour and yeast just to a rough dough.

Cover and let rest for 30 minutes.

Stir in the salt thoroughly.

Place dough in clean glass bowl or plastic container.

Cover and let rise for 5-6 hours total. Every 30 minutes during the first 1 1/2 hours of rising time (at 30 minutes, 60 minutes, and 90 minutes) turn dough out onto a heavily floured surface and fold the top third of the dough down. Then fold the bottom third up. Repeat with the sides.

Place seam side down back into container.

Leave alone for the rest of the time.

Turn dough out onto a floured surface.

If using a banneton to shape, round the dough and place it in heavily floured banneton.

Or, place the dough on a rectangle of parchment and press out gently into an 8"X12" rectangle.

Alternatively, for a more traditional look, you can place it in an 8"X12" pan that has been coated with cooking spray.

Whichever shape you decide to proof, cover the dough and let it rise for 3 hours.*

If using a banneton to proof, turn the dough out onto a piece of parchment and slide it onto a peel (or the back of a sheet pan).* If proofing directly on parchment paper, just slide onto peel. If proofing in a pan, dimple the top of the bread all over with floured fingers. Slide the bread into the oven and carefully pour water into the preheated pan on the bottom oven rack.

Close door and bake until light golden brown, about 12-15 minutes.

Cool on wire cooling rack.