In a large mixing bowl, whisk together the flour, salt, water, and starter. Stir with a wooden spoon or nonstick spatula until you can't see any dry flour; the dough will be sticky and somewhat lumpy. Cover the bowl tightly with plastic and let rest at room temperature for 12 to 24 hours.

Transfer the bowl to the refrigerator and let sit until you're ready to bake, 1 to 5 days.

When you're ready to bake, remove the dough and place it on a well-floured surface. Stretch and fold one side of the dough over the middle, then repeat with the opposite side. Rotate the dough one-quarter turn and repeat. Sprinkle the dough and your hands with flour, then fold the sides under to form the dough into a ball.

About 1 hour before you're ready to bake, preheat the oven to 450°F and position a rack in the lower third of the oven and place a No.10 Dutch Oven on the rack.

Place a square of parchment paper next to the dough and transfer the dough on top. Cut the parchment into a circle around the dough. Using a bread lame, score the top of the dough with ½-inch-deep slashes.

Place the preheated Dutch oven next to the dough, grab two sides of the parchment paper, and gently drop the dough into the Dutch oven.

Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, then remove the lid and continue baking until the crust is deeply browned and an instant-read thermometer reads 200°F to 210°F.

Remove the loaf from the Dutch oven and transfer to a wire rack. Let the bread cool for at least 30 minutes before serving.