Mix the starter and water in a large bowl.
Add the flour and salt.
Mix or knead for approximately five minutes.
Cover and rest for one hour.
Complete two sets of stretch and folds, spaced about 30 minutes apart.
Complete two sets of coil folds, spaced about 30 minutes apart.
Allow the dough to bulk ferment until it has risen, developed bubbles, and feels airy.
Pre-shape the dough and rest for 15 to 20 minutes.
Complete the final shape.
Place the dough seam-side up in a floured proofing basket.
Cover and refrigerate for one to 24 hours.
Preheat the oven and Dutch oven to 450°F.
Turn out and score the cold dough.
Bake covered for 25 minutes.
Remove the lid and bake for approximately 20 additional minutes.
Cool completely before slicing.
