Mix starter, water, and flour: Combine starter, water, and flour in a large bowl until no dry flour remains. Cover and rest for 30 minutes.

Mix in salt: Sprinkle salt over the dough and mix thoroughly until fully incorporated. Cover and rest for 1.5 hours.

First fold: Perform a set of stretch and folds in the bowl. Cover and rest for 1.5 hours.

Second fold: Perform another set of stretch and folds. The dough should feel noticeably puffier and more extensible than after the first fold.

Shape and bench rest: Turn the dough out, pre-shape into a tight round or log, and let it rest uncovered on the counter for 30 minutes.

Final shape and pan: Shape the dough into a tight log matching the length of your Pullman pan. Place seam-side down into a well-greased 13x4 Pullman pan.

Cold retard overnight: Cover (or slide on the Pullman lid if the dough is nearly filling the pan) and refrigerate for 8-12 hours.

Bake from the fridge: Preheat oven to 400°F. Bake the pan directly from the fridge for 50-60 minutes, until internal temperature reaches 200-210°F.