Remove the starter from the fridge and let stand at room temperature for 1 hour
In a large mixing bowl add flour, salt, sugar, and yeast and mix to combine well.
Tear up the starter in tablespoon-size pieces and add to the flour mixture one at a time
Add water and 1 tablespoon olive oil and stir together until a dough forms
On a floured board or mat, turn the dough out and knead for 4-6 minutes until the dough is smooth and elastic.
Place dough in a lightly oiled bowl, turning once to coat, cover with a clean cloth and allow to rise until double. (for about 2-3 hours)
Gently divide the dough into four equal parts and shape into long rounded loafs
Cover two cookie sheets with parchment paper and sprinkle with a little cornmeal. Place two loaves on each one making sure they are not touching, giving them room to rise
Cover lightly (tent) with clear wrap and allow to rise for 1 hour
Beat egg with 1 tablespoon of water and brush loafs with egg wash
Gently score the loaves with a very sharp knife diagonally at an angle two or three times
Place a metal baking pan half full of hot water in the lower rack of the oven and heat oven to 450 degrees
Bake loafs for 18-20 minutes until the loaves are golden brown.
Place on wire racks to cool