Mixing: Combine the starter, flour, and water in a large bowl. Mix until you have a shaggy dough. Cover and let it rest for 30 minutes.

Adding Salt: After the dough has rested, add the salt. Wet your hands and fold the dough over itself several times.

Bulk Fermentation: This is where the dough develops its flavor and texture. Leave the dough in a warm place for about 5 to 6 hours, folding it onto itself every hour.

Shaping: Once fermented, gently shape the dough into a ball. Place it seam-side up in a well-floured proofing basket or a bowl lined with a clean kitchen towel.

Final Rise: Let the dough rise for another hour or so until it’s puffy but not quite doubled in size.

Baking: Preheat your oven with a Dutch oven inside to 450°F (230°C). Carefully invert the dough into the hot Dutch oven, score the top with a sharp knife, and cover. Bake for 20 minutes, then uncover and bake for another 30 minutes until the bread is deeply browned.