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Mix your starter, water, flour and salt together.
Cover with cling film or a damp tea towel
Leave to bulk ferment in a warm spot until doubled in size.This can take anywhere between 3-12 hours. Dont touch it, let it sit and grow. I often mix before I go to bed and leave it rise on the counter overnight.
Shape it - tip onto a work surface, stretch it, criss cross fold it and roll it, to create a boule shape. Tip - wet your hands to help with shaping. DO NOT discard any dough down drain as when dry its like cement & will clog your drains!
Choose a bowl that is high sided & approx the size of your boule, line it with a dry teatowel, sprinkle the teatowel with flour (ideally rice flour is best) & reverse flop boule inside (with the knitted folds on top).
Sprinkle more flour on top, cover & put in fridge for at LEAST 1hr, ideally overnight).
Gently flop out onto nonstick baking paper (knitted side down), score or snip top with scissors
Lift the paper & boule into a COLD large cast iron pan with a lid (or any saucepan with lid that can go in the oven). Place it into a COLD oven and turn it to 230C for 1 hour.
After an hour, remove the lid. If not brown, reduce the temp by 10C & leave in oven for 5-10mins until golden.