Mix starter, water, and flour in bowl until it makes a shaggy dough

Cover and leave it on the counter for 30 min

Stretch and fold the dough. Do this in quater turns with the bowl until you get 1 full rotation. Cover and leave it for another 30 min

Add salt and do the strech and folds from the step above. Cover and leave for 30 min

Do another round of stretch and folds. Cover and leave for another 30 min

Do another round of stretch and folds. Cover and leave for another 30 min. This should be your 4th round of stretch and folds

Set aside for bulk fermentation. Should double in size and have bubbles

Flour your surface and put dough on said surface. Cut your loaves in ½. Put 1 of the halves in a bannaton basket while you shape the other. Make it into a flat rectangle. If you want to do inclusions*, now is the time.
To shape, fold into ⅓s and then roll your dough into a ball. Push it away from you and then pull towards you for shaping. Do this for each loaf.

Inclusions
Add a hefty amount of whatever you want to include on flat rectangle. Fold over ⅓. Add more inclusions. Fold over ⅓ again. Add more inclusions. As you go to roll your dough, pinch the sides closed so nothing pops out. You do not have to do push and pulls for inclusions loaves as your inclusions might breach out.

Leave in fridge over night covered

Turn oven to 475 and preheat your dutch ovens with slings or parchment paper

Flour your baking surface and turn your dough out of the bannaton. Flour the surface of your dough for dramatic effect when scoring your dough. To score, take a blade to your dough surface and make whatever shape you'd like. This will help your dough not explode in the oven when rising.

Bake at 475 with lid on for 20 min and then 475 for 20 min with lid off.

Take bread out of the oven and place on cooling rack. Let rest for 1-2 hrs before cutting.

Enjoy!