Note you can do all the following by hands but it’s messy and prefers to start using a stand mixer and finish kneading by hand.

First, combine the water with the sourdough starter and using your hand break it apart, you will end up with some nice beige water sludge. Start stand mixer on low and slowly add the flour and salt in. I recommend adding 1/4 of it then let it combine then add another 1/4. I like to let the stand mixer knead for about 3 minutes then dump it on your countertop and knead it for 2-3 minutes. Shape it into a ball and put it in a bowl, cover and let it rest at room temperature for 4 hours.

Once the time is up put it in the fridge for ~20 hours ( or whatever you have set CT to).

Take it out of the fridge, separate the doughs into 2 and make 2 balls. Let them rest loosely covered for ~4 hours. This will allow for the gluten to relax.

Stretch and bake as you so desire 😉