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Mix water and starter together
Add flour and salt and mix until no dry spots remain
Cover and rest 1 hour
Do 3 rounds of stretch and folds, resting 30 minutes between each
Place dough seam-side down, cover, and bulk ferment for 4-6 hours until jiggly with bubbles
Shape into a ball and let rest 20 minutes
Shape again and place in a banneton lined with a floured paper towel
Cover and refrigerate overnight
Preheat oven to 450°F with bread pan or dutch oven inside
Turn dough onto floured parchment and score about 1 inch deep
Add an ice cube to hot pan and place loaf inside
Bake covered for 35 minutes, then uncover and bake 10 more minutes
Remove loaf from pan and parchment, bake 5 more minutes directly on rack
Check internal temperature reaches 200°F or higher
Cool for at least 1 hour before slicing