Mix the dough: In a large bowl, combine water and starter, stirring until dissolved. Add flour and mix until no dry patches remain. Let rest for 30 minutes (autolyse).
Add salt: Sprinkle salt over the dough and knead gently to incorporate.
Bulk fermentation: Cover and let rise at room temperature for 1-2 hours, performing 3-4 stretch-and-folds every 30 minutes in the first 2 hours.
Shape the loaf: Turn dough onto a lightly floured surface. Shape into a round or oval and place seam-side up in a floured banneton.
Proof: Proof for 2-4 hours at room temperature or 12-24 hours in the refrigerator.
Preheat and score: Preheat oven to 450°F with a Dutch oven inside for 45 minutes. Transfer dough to parchment, score the top, and place in the hot Dutch oven.
Bake: Bake covered for 20 minutes, then uncover and bake for 20-25 minutes until golden (205°F internal temperature).
Cool: Let cool for 1 hour before slicing.
