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PdfMix the water and the starter.
Add the flour and mix until combined (not too much).
Put the salt on top (don’t mix).
Let sit for one hour with a damp towel over.
Mix with hands and perform stretch and folds.
Put the dough on the counter and perform 10-20 slap and folds, 3 times at each 15 folds, covering the dough with a dry towel.
Put the dough in a rectangular container and let it rise until doubled (4 hours at 24 Celsius).
Shape the dough into 2 balls and let sit on the table for 15 minutes.
Shape again and put them in the fridge.
Next day, bake them at 250 Celsius for 25 minutes with the lid on, then 20 minutes with the lid off.