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Mix everything together until well combined.
Give it a short knead to build some gluten up front.
Let rest for 30 to 45 minutes.
Perform your first set of stretch and folds.
Rest again.
Repeat stretch and folds until the dough is holding its shape and feels more taut (2 sets recommended).
Bulk ferment the dough (approx. 12 hours at 72°F, adjust based on starter and temperature).
Watch the dough, not the clock.
Once ready, pre-shape and let it bench rest for 20 to 30 minutes.
Final shape, then into the banneton seam side up.
Cover and cold retard for 8 to 36 hours.
Bake at 450°F, covered for 20 minutes.
Uncover and return to the oven for 15 to 20 minutes, until the internal temp reaches 205 to 210°F.
Let cool, then enjoy.