Mix the dough: In a big bowl, stir together your water and active starter until it looks milky. Add flour and salt and mix with a spoon or your hand until there are no dry patches. The dough will look shaggy and a little sticky.

Let it rest: Cover the bowl and let it sit for 30 to 45 minutes.

Do a few gentle folds: Wet your hand, grab one side of the dough, stretch it up a bit, and fold it over itself. Repeat this once or twice more over the next hour.

Bulk rise: Cover the bowl and let the dough rise at room temperature until it looks puffier and smoother, usually taking 6 to 10 hours.

Shape it: Lightly flour your counter, turn out the dough, and shape it into a round.

Second rise: Place the dough seam side down in a towel lined bowl, cover it, and let it rise again until slightly puffy, usually 1 to 2 hours.

Preheat the oven to 450°F with your Dutch oven inside.

Carefully place the dough into the hot pot, cover with the lid, and bake for 20 minutes.

Remove the lid and bake for another 20 to 25 minutes until deep golden brown.

Cool before slicing: Let it cool at least for 1 hour before slicing.