Activate the Starter: Mix room temperature water with your active sourdough starter in a large bowl until bubbly.

Combine Ingredients: Incorporate flour and salt into the starter mixture. Add olive oil if using, and mix until a shaggy dough forms.

Rest the Dough: Cover the bowl and let it rest for 30 minutes to hydrate the flour.

Stretch and Fold: Perform stretch and folds for 1.5 hours, repeating every 30 minutes.

Bulk Fermentation: Cover and let the dough rise at room temperature for 5-8 hours until nearly doubled.

Refrigerate the Dough: Transfer to the refrigerator for a 12-24 hour cold rest.

Prepping for Baking Day: Divide the dough into eight equal pieces using a sharp bench scraper.

Shape the Buns: Shape each piece into a round bun, maintaining air pockets.

Final Proof: Cover the buns and let them rest for about 1 hour until puffed up.

Preheat the Oven: Preheat your oven to 475°F (245°C).

Bake the Buns: Bake for 10 minutes, then reduce the temperature to 450°F (232°C) and bake for an additional 10-13 minutes until golden brown.

Cool and Serve: Let the buns cool on a wire rack for about 15-20 minutes before slicing.