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Combine water with active starter. Stir (using a whisk) until starter is dissolved.
Add flour and salt. Using a dough whisk, mix until all the flour is distributed. Use hands if needed.
Cover and let rest at room temperature for 30 minutes. Perform first stretch and fold.
Cover and let dough rest for 30 minutes. Perform 2-3 more stretch and folds every 30 minutes over the next few hours.
Cover and let dough bulk ferment for 4+ hours (temperature dependent - see note below).
When the dough has finished its bulk fermentation, pre-shape the dough. Let it rest for 20-30 minutes. Perform final shaping.
At this point you can bake it or place dough in proofing basket, cover and put in the fridge for overnight cold proof.
When you're ready to bake: Preheat your Dutch oven at 485F for 30 minutes (with lid on). Carefully place dough inside and bake (with lid on) for 20 minutes.
Lower the temperature to 450F, remove DO lid and bake an additional 13-15 minutes or until it's golden brown.
Remove and allow to cool completely before slicing into itt