First, combine the wet ingredients and the sugar then add the remainder of the ingredients to the bowl of a stand mixer with a dough hook attachment and mix on low for 1 -2 minutes or until all is combined. Increase to high speed and continue to mix for another 6 to 7 minutes. Or you can knead it by hand for 10 minutes.
Flip the dough into a lightly greased bowl and give the dough a strength-building fold by folding the edges of the dough 5-6 times. Flip it upside down, cover and allow it to rise for 30 minutes. 30 minutes into that rise, repeat the strength-building process. Cover again and allow to continue to rise for another 30 minutes.
Prepare a 10"x5.5"x3" loaf pan by oiling the bottom and sides with olive oil.
After the dough has been raised for the second time, flip it onto a lightly floured work surface. Deflate the dough gently with your fingertips.
Shape the loaf by folding the lateral edges diagonally, then roll the smaller end and tuck the dough in, and repeat it until you have rolled all the dough. Pinch the seam together so it doesn’t open while baking, transfer it to greased loaf pan seam side down, cover, and allow to rise at room temperature for 1 hour.
Bake in preheated 400F/200C oven for 40 min.
Mix all the ingredients, cover, and store the polish in a dark cabinet for 24 hours. The starter will double or triple in size, that’s expected.