Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.

After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Do 4 sets of coil folds. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.

Cover the bowl with a damp towel or, ideally, a lid or something that will create an airtight seal to prevent the dough from drying out. Let the dough rise at room temperature, about 4 to 6 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50-75% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side.

Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.

Cover the dough and refrigerate for 1 hour or for as long as 48 hours.

Place a Dutch oven in your oven, and preheat your oven to 450°F . Cut a piece of parchment to fit the size of your baking pot.

Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.

Place dough into preheated 450ºF dutch oven .Bake the dough for 40 minutes, covered. Remove the lid and continue to bake for 10 – 15 minutes more.

This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes beautifully, too.