1. In a large bowl, mix starter and warm water until mostly dissolved.

2. Add flour and mix until a shaggy dough forms. Cover and rest for 30 minutes (autolyse).

3. Add salt and gently knead or pinch into the dough until incorporated.

4. Perform 3–4 sets of stretch-and-folds every 30 minutes over the next 2 hours.

5. Cover and let the dough rise at room temperature until it has increased by about 50%, roughly 4–6 hours depending on room temperature.

6. Shape the dough into a round or oval loaf and place seam-side up in a floured banneton or towel-lined bowl.

7. Cover and refrigerate overnight (8–12 hours) for slow fermentation and flavor development.

8. Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.

9. Carefully transfer dough onto parchment paper, score the top with a sharp blade, and place into the hot Dutch oven.

10. Bake covered for 20 minutes, then uncover and bake an additional 20–25 minutes until golden and crusty.

11. Cool on a wire rack for at least 1 hour before slicing.