Mix to a pancake batter consistency, cover with plastic wrap and let ferment for 3-4 hours, or over night. Refrigerate after 3-4 hours.
Mix the dough to where it is well hydrated (almost sticky).
Stretch and fold (like a letter) and let rest covered with plastic for 30 minutes.
Stretch and fold again, and let rest for 1 1/2-2 hours covered. (The stretch and fold lines up the gluten to give the dough structure).
Cut the ball into three pieces, stretch into the final shape.
Proof for an hour then bake.