Whisk water and starter with a fork or dough whisk in a large bowl.

Mix in flour and salt. Cover the dough and let it rest for 10 to 30 minutes.

Work around the dough ball, stretching and folding the edges until the dough starts to get tight. Cover with plastic and rest according to step 4.

If your house is warm, let it rest for 4 to 7 hours. If its a little cooler, its 8 to 12. It'll be close to double in size and it shouldn't be too sticky.

Lay out the dough on a lightly floured surface and flour your hands so it doesn't stick to your fingers.

Form it into a soft circular loaf shape and place it seams down in a loaf pan with parchment paper covering the bottom and sides.

Cover it up for the night and put it in the fridge. The next morning, score (cut the middle) with a knife. Now preheat the dutch oven for 30 minutes in an oven preheated to 450°F. Bake the bread covered for 20 minutes and uncovered for 25, or until the inside temp is 205-210°F. Cool for at least 1–2 hours before cutting.