In a large bowl, mix the starter and water until well combined. Add in the flour and stir with your hands or a spatula until a sticky dough forms.

Let the dough rest for 45 minutes to allow the flour to absorb the water (autolyse).

Sprinkle in the salt and work it into the dough using your hands until evenly distributed.

For the next 2 hours, perform stretch and folds every 30 minutes. Lift and fold one side of the dough over, turn the bowl, and repeat 3 to 4 times each session.

Cover and let the dough ferment at room temperature for 4 to 6 hours until it has puffed up.

Turn the dough out onto a floured surface, form it into a loose round, and let it rest for 20 minutes.

Shape the dough into a tight ball or oblong loaf. Place it seam side up in a floured proofing basket or bowl. Cover and refrigerate overnight.

The next morning, preheat the oven to 475°F (245°C). Place a Dutch oven inside to preheat if using.

Remove the dough from the fridge, score the top with a sharp blade, and place it into the preheated Dutch oven.

Bake covered for 25 minutes at 475°F (245°C).

Remove the lid and bake uncovered for an additional 20 to 25 minutes until the crust is golden brown and the loaf sounds hollow when tapped.

Remove from oven and cool completely on a wire rack before slicing.