In a large mixing bowl, combine your starter, water, flour, and salt. Mix by hand until the dough comes together into a shaggy ball. Don’t worry about perfection; it’s okay if the dough looks a little rough.

Let the dough rest for about 10–15 minutes after mixing to allow the flour to fully absorb the water.

Perform a stretch and fold: gently pull one side of the dough and fold it over itself. Rotate the bowl and repeat three more times.

Over the next few hours, aim to do three more stretch and folds, spacing them roughly an hour apart. If you miss one, it’s not a big deal.

Allow the dough to bulk ferment for about four hours at room temperature. Look for a slight increase in volume and a smoother texture.

Shape your dough into a round or oval and place it into a floured proofing basket or a bowl lined with a towel.

Cover and refrigerate overnight for a slow proof, or bake the same day after a short rest.

When ready to bake, preheat your oven and a Dutch oven to 450°F (232°C). Bake covered for 25 minutes, then uncover and bake for another 20–25 minutes until deep golden brown.

Let cool completely on a wire rack before slicing.