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Mix together your water and starter until it’s a milky coloured liquid.
Then add your flour and mix until all dry flour is all combined. It will be a shaggy and sticky dough.
Cover and let it rest at room temperature for 30 minutes.
After it has a chance to absorb the water, add the salt and gently knead it in until it’s combined.
Cover and let it rest for another 30 minutes.
Perform 3-4 sets of stretch and folds every 30 minutes for the next 2 ish hours.
Cover and let it bulk ferment for another 4-6 hours.
Once your dough is done bulk fermenting, dump your dough out onto the counter and divide it into two equal parts.
Loosely shape it into a ball and let it sit for 15 minutes to relax.
After resting, flip it over and shape it into a tighter ball.
Place it seam side up in a banneton, cover it and put it in the fridge for a long cold proof (at least 8 hours).
Flip it onto parchment paper and score it.
Bake in a preheated Dutch oven at 450F for 20 minutes with the lid on and an additional 20 minutes with the lid off.
Let it fully cool before cutting into it.