Combine Starter and Water in a large bowl. Add in the Flour and Salt. Mix and quickly knead the dough to combine. Adjust moisture by adding a few drops of water or a little flour, if needed. Place in a bowl and cover with clingwrap, leaving enough space for dough to rise. Leave at room temperature for 24 hours (or till about double in size, longer will not be an issue).

Flour a working surface and carefully tip the bowl over and transfer the dough to the working surface, deflating the dough as little as possible. Flour your hands and gently tuck the edges of the dough under to shape the dough into a ball.

Remove bowl from refrigerator and allow dough to come to room temperature. Preheat the oven with the Dutch Oven inside at 250° C for hour before baking. Remove hot Dutch Oven from oven and score the bread dough and carefully transfer to the very hot Dutch Oven. If you want, place parchment paper under the dough as added protection against burning the bottom of the bread.

Place the lid on the Dutch Oven and bake at 220° C for 30 minutes. Remove the lid and return the Dutch Oven to the oven and bake till golden brown for another 15 minutes.