Feed your starter and let it sit for 4-6 hours (until grown and bubbly)

Once your starter is fully active, mix together 2 cups starter, 3 cups water, 4 tsp salt. Then add in 7-8 cups of flour, mixing it together as you go. Continue adding the flour until your dough is just barely sticky.

You can add a tablespoon of butter or olive oil (or both) to the dough if you'd like to add some extra softness.

Use butter or olive oil to grease a large bowl. Transfer the dough to the bowl and cover with plastic wrap. Let it rest on the counter overnight (8-10 hours).

Preheat oven to 375 degrees

Line loaf pans with parchment paper (or grease them).

Separate your risen dough into 2-3 sections. Two sections for larger loaves, 3 for smaller loaves.

Roll each loaf tightly one way and then turn and roll tightly the other way.

Place loaf in the parchment lined (or greased) pan, and place in the preheated oven for 48 minutes (or until the internal temperature reaches 200-210).

Once it's fully baked, let it cool completely before slicing in order to achieve the best sandwich slices.