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You will need a 1-quart bowl, a 2-quart or large bowl, a baking stone, a baking peel or rimless cookie sheet, spray bottle for water, and a rubber spatula or wooden spoon.
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First make the sponge:
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Combine starter, 1/2 cup bottled water.
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Stir in 1 cup flour until combined, mixture should resemble thick pancake batter.
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Cover container with plastic wrap and let rise at room temperature until doubled in bulk, 2 to 3 hours.
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Make the Dough:
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Use a mixer with dough hook (I used my bread machine on dough cycle).
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Pour 1 1/2 cups water in large bowl.
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Add 'sponge' to water.
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With mixer running on low, add flour, 1/2 cup at a time.
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Once all flour (4- 4 3/4 cups) has been added, continue kneading until forms a ball, about 1 minute longer. Cover bowl with plastic wrap and let dough rest 20 minutes.
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Using fingers, create a pocket in rested dough; add salt to pocket. Knead dough until forms a firm ball. about 6 minutes. (If using mixer, knead at low speed, until dough is soft, smooth and moist, should not be sticky, about 5 minutes. Transfer dough to clean work surface and knead by hand until dough forms firm ball, about 1 additional minute).
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Lightly spray bowl with non-stick cooking spray; place dough in container and lightly spray surface of dough. Set in draft-free area (room temperature) and let stand until doubles in bulk 3 to 5 hours.
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Once doubled in bulk, remove the dough to clean work surface.
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Stretch the dough (to redistribute and refresh yeast) as far as possible without tearing, then fold into thirds like a letter.
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Divide the dough in half using chef's knife.
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Form each half into rough ball, cover loosley with plasic wrap or damp kitchen towel, and let rise for 15 minutes.
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Using your hands to push the dough against the unfloured work surface, form a taught ball without ripping the surface.
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Pinch bottom seam and set each round, seam side down, on separate sheets of parchment paper on dinner plates.
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Spray rounds lightly with non-stick cooking oil and cover loosley, but completely, with plastic wrap.
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Refrigerate for 8- 12 hours.
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Remove the rounds from refrigerator and gently slide (with parchment paper) on to room-temperature surface where they can rise undisturbed for several hours.
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Loosen plastic wrap to allow rounds to rise; let rise until double in bulk and dough barely springs back when poked with your knuckle, 3-4 hours.
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Place baking stone on lower-middle position.
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Preheat oven to 500u00b0F.
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Carefully slide rounds on parchment to baking peel or rimless cookie sheet.
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Using sharp knife slash rounds diagonally.
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Spray loaves with water and slide carefully on to baking stone.
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Immediately reduce the temperature to 450u00b0.
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During the first 5 minutes spray the loaves 2 additional times.
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Bake until golden brown, about 30 minutes.
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Transfer loaves to wire rack and cool to room temperature.
