The night before you plan to bake the bread, get your sourdough starter out and fed.
The next morning, in a large bowl combine all of the ingredients listed above.
It doesn't matter what order you do it in, just combine them all in a bowl that leaves room for rising until well combined.
It will be fairly sticky and a very shaggy dough overall.
Cover the bowl, then allow the dough to sit at room temperature for an hour.
First, wet your dough stretching hand in cool water.
Grab one side of the dough and pull it upwards, stretching it out. Fold it over the rest of the dough in the bowl, and tuck it under.
Grab the next side of the dough right next to where you just stretched it. Pull upwards, then stretch/fold it over the dough again and tuck it under. Repeat this process all the way around the loaf.
Cover the bowl, and allow to raise for about 4-5 hours.
If your home is fairly warm, say 70s and up, the dough should rise just fine on its own. If your home is cooler, let rise in the oven with the light on or on a heat pad.
Get out your bread pans and grease 'em up! I like to use coconut oil as I find this releases the best.
Dust your work surface with all purpose or bread flour.
Press down any air bubbles from the soft dough. Scrape the dough away from the sides of the bowl and onto the counter in one large blob. Divide the dough in two and set one half aside.
Flop the other half onto the counter and stretch it out as best as possible.
Fold the top down, then the bottom up over it.
Fold one side over that, then the other side over top of that.
Shape the dough by pulling the dough across the counter toward you to build a taught surface.
Allow the dough to rise a second time. Again how long this takes depends on the warmth in your house.
Once the dough is peeking over the rim of the pan it is ready to bake.
Preheat the oven to 375 degrees F.
Place the bread pans inside and bake for 45 minutes.
Once done, remove from the oven and from the pans immediately. Cool on wire racks.