The night before you want bread:
- bring starter to room temperature
- measure 1 cup starter
- in large bowl, mix starter with 1-1/2 cups lukewarm water, then stir in 2-1/2 cups bread flour.
- mix well, cover, and let sit out overnight
The next morning:
- your mixture should be all bubbly
- mix in: 3 T sugar, 1 t. salt and 3 T olive oil
- add 3 to 3-1/2 cups bread flour, mixing in as much as you can with a spoon and then kneading the rest in
- knead on a floured surface until you have a smooth, elastic dough
- put into greased bowl, cover and set in warm place to rise
- When it has doubled, punch it down. Put the dough on a floured surface and divide into two parts. Cover these two lumps for about 10 minutes and let them rest.
- Then make them into two round loaves. Put the two loaves on a greased baking sheet, and cover again to let them rise until they are about double in size (about 30 minutes).
- Then it's time to bake the loaves, in a 375-degree oven for about 30 to 35 minutes.
I always take a sharp knife and cut a criss cross pattern into the top of the loaves before putting them into the oven. When they come out, I brush butter onto the hot loaves.
Allow them to cool, slice, and enjoy.