The next day, add 1 more cup (4.25 ounces) of flour and the salt. Stir with a wooden spoon until well combined. Rest the dough for 5 minutes and then stir for another minute. The dough will be thick and shaggy.
Add a small amount of oil to the countertop or work surface and turn the dough out onto the work surface. Perform the first stretch and fold as demonstrated in the video. Cover the bowl and let the dough rest for 1 hour.
At the end of the first hour perform another stretch and fold, cover and rest another hour. Perform a total of 5 stretch and folds. After the 5th stretch and fold rest the dough a final hour.
At the end of the 5th hour gently divide the dough into equal parts and gently form 2 oblong or round loaves. Place the sourdough bread loaves on parchment-covered baking sheets. Cover with plastic wrap and let the loaves rise another 3 - 4 hours or until noticeably risen and puffy. The loaves may require more than 4 hours, so be patient and give them time to nearly double in size.
Near the end of the rising period preheat the oven to 450 degrees F.
Create fairly deep slashes in the top of the loaves with a serrated knife. Mist the tops of the loaves with water and place the loaves in the oven.
During the first 3 minutes of baking, briefly open the oven door and mist the tops with water once every minute. Reduce the oven temperature to 425 degrees and bake for 30 to 45 minutes or until the crust is a deep golden brown or the internal temperature of the loaf is 110 - 112 degrees F.
Store the bread loosely wrapped in plastic for up to 5 days at room temperature. Freeze the loaf for up to a month.