In a large bowl, whisk together starter and water with a fork or danish whisk.

Add flour and salt. Mix to a cohesive dough. Cover.

Let rest for 30 minutes to an hour.

Work dough into a semi-smooth ball.

Cover dough with plastic wrap covering or damp towel and let rise at room temperature for 8-10 hours.

OPTION 1: Cover dough with a bit of oiled plastic wrap and place in the refrigerator overnight. Let dough come to room temperature for an hour or two before using.

OPTION 2: Dump on to counter and sprinkle flour on all sides.

Roll dough into a long rectangular shape, 20” long x 12” wide (this is a guide, I recommend using whatever will fit on a cookie sheet, you may need to divide in two and make two braids).

Transfer dough to parchment paper that will easily slide onto your cookie sheets OR you can assemble on parchment lined cookie sheet directly.

Assemble your braid with desired fillings. (For example, I line the center with sliced cheese, add pizza sauce, seasonings, pepperoni, sausage, then more cheese)

Slice the left and right sides into 1 to 1.5” strips.

Cross over and pinch the ends shut on the top and bottom.

Brush with an egg wash.

Bake at 450 degrees for 25-30 minutes until golden brown and done to your desired likeness.