Begin by mixing together sourdough starter, flour, water, and salt in a mixing bowl. Use a spoon or silicone spatula to start then you may use your hands. Note: this dough will be very sticky!

Allow the dough to rest for 30 minutes with a tea towel covering the bowl.

After 30 minutes, do a series of 3 stretch and folds every 30 minutes for 2 hours. Set a kitchen timer (very helpful resource).

Once the last stretch and fold is complete, prep one loaf pan with avocado oil. Use your fingers to rub the oil all over the pan, up the sides and particularly in the corners. This will help the bread to release from the loaf pan once it is cooled after baking.

The dough may still be pretty sticky but gather it all and carefully shape it into a loaf/rectangle to fit the loaf pan. Gently place the dough in the loaf pan and cover pan with a tea towel or plastic wrap. If using plastic wrap, apply the wrap loosely in the middle. Leave room for the dough to expand and not get stuck to the plastic.

Now is time for the long ferment. Allow the dough to sit and rise for several hours. Depending on the time of year and temperature of your home, this can take between 4 and 8 hours. Once the dough has risen to right at or above the top of the loaf pan, it is ready to bake.

Remove plastic wrap or towel then use a bread lame or clean dedicated razor blade to score the top of the dough. Drag the blade long ways across the pan, not super deep. Then use the other loaf pan to place upside down on top of the pan with the dough in it. Essentially, create a lid.

Now place loaf pan in a cold oven. Set oven to bake at 350 degrees for 25 minutes. After 25 minutes, carefully remove the loaf pan "lid" and continue to bake for about 30 more minutes or until the bread is as brown as you prefer.

Once the no-fuss sourdough bread is as done as you prefer, allow it to cool in the pan before removing, slicing, and enjoying as a toast or sandwich bread.