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In a large bowl, combine sourdough starter and water. Stir to distribute the starter into the water.
Add flour and salt. Stir until it’s too stiff to work with a spoon.
Use your hand to bring the ingredients together into a uniform dough, about 15 seconds.
Oil the bowl and return the dough, covering the bowl.
Rise at room temperature until at least doubled in bulk (at least 12 hours).
Once the dough has doubled, shape the dough and place it into a greased baking vessel.
Cover and rise on the counter-top for 90 minutes.
Score the loaf and place into a cold oven. Turn the oven on to 425F / 220C and bake, covered, for 45 minutes.
Remove the cover and bake an additional 15 minutes.
Remove from baking vessel and cool fully before slicing.