Add the lukewarm water, yeast, and sugar to the starter in the large bowl and combine all the ingredients.
All the starter, 230 grams lukewarm water, 1 teaspoon instant yeast, 2 tablespoons white granulated sugar
Add about 400 grams (3 cups) of the flour and salt. Mix to form a loose shaggy dough with a fork or wooden spoon.
500 grams bread flour, 10 grams salt
Let the dough rest for 15 to 20 minutes. This allows the flour to hydrate and kicks off gluten formation.
On a clean work surface, place about half the leftover flour (½ cup). Empty the bread dough on top of the flour, and sprinkle the rest of the flour onto the dough (½ cup).
Grease a clean large mixing bowl with oil and set aside.
2-3 tablespoons oil
Knead the dough for 10 to 12 minutes. The dough is ready once you have achieved the window-pane stage, this means that when you take a small piece of dough and stretch it gently it will become very thin and allow light through without easily tearing. If the dough tears or breaks easily, knead for a few more minutes and check again.
Place dough into the lightly greased bowl, flipping the dough around until it is completely covered in the oil. Then cover the dough with plastic wrap and/or a tea towel.
Let the dough rise, in a warm place, for 1 to 2 hours.