Nothing magical. Just the basics.
6 ½ cups white bread flour (high gluten) + whatever is needed to revive starter
2 ½ cups water
¼ cup sourdough starter
2 tsp salt
Prepare starter 2-3 days in advance by removing from fridge and pouring into a small stainless or plastic mixing bowl or ceramic crock. Add 1/2c flour and 1/2c lukewarm water. Allow to sit, covered, at room temperature until fermentation subsides and a thin, alcoholic beer forms on the surface (1-2 days). Pour off beer and feed starter again to same consistency as before. Use in recipe while it is at peak activity (sponge stage).
Combine 1c bread flour, water, salt, and starter in bowl of mixer. Mix. Add remaining flour 1 cup at a time until dough becomes too thick to mix (around 6 cups). Put dough on floured surface and knead remaining 1/2c flour in. Continue kneading for at least 15-20 minutes. Form into ball by stretching and folding until there is a single seam at the bottom.
Lightly coat inside of large stainless or plastic mixing bowl with olive oil. Roll dough ball in flour to coat. Place dough seam-down into bowl. Lightly coat exposed surface of dough with olive oil. Lay a sheet of saran wrap loosely over dough, trying to limit air exposure and drying. Allow to rise for 12-15 hours, or until doubled in size.
Once doubled, punch down dough, remove from bowl onto floured surface, split into 2 loaves, form, and allow to rise for an additional 6 hours, or until doubled. I prefer round loaves; the easiest way to make them is to again form 2 balls of dough by stretching and pinching. Place a sheet of saran wrap inside a medium-sized bowl and dust saran wrap with flour. Place dough ball seam side up in bowl, coat lightly with oil, and place another sheet of saran on top. You’ll be flipping it over later, so the dough should basically be upside-down at this point so that the seam will end up on the bottom.
Place pizza stones on top and bottom oven racks. Preheat oven to 375. Allow pizza stones to heat up to temperature, usually an hour or so. Place a small stainless bowl of water in the oven and let it steam.
Once loaves are doubled, remove top sheet of saran wrap. Place a sheet of parchment paper on top of dough, and a peel or flat cookie sheet or anything else you can find that will work as a peel on top of the bowl, so you essentially have a sandwich with the peel on top, parchment in between, and bowl of dough on the bottom. Carefully flip the entire thing over and remove the bowl, then remove the saran wrap. Slash the dough using a sharp serrated knife or razor blade, and brush with egg white. Slide off the peel into hot oven, parchment and all, directly onto pizza stone. Leave water bowl in oven for entire baking cycle.
Bake for 45 minutes.
Edit: I think this was actually adapted from the site Euge posted. Also, after this last round I think it's worth trying to get the stones hotter. I think next time I'll try cranking the oven up to 500 and leaving them in for an hour and a half - 2 hours, then turning the oven back down before I put the bread in. I think the hotter induction might make for a better oven spring.