Step 1

In a large bowl, add the starter. Mix in warm, filtered water, stirring until dissolved. Add bread flour and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Wet your hands, and finish mixing dough by hand. Cover with a clean, damp kitchen towel and let the dough rest for 30 minutes.

Step 2

Lightly flour your countertop. Coax the dough from the bowl onto the countertop and stretch and fold the dough for 15 seconds. Grab part of the dough, stretch it out about 4 inches and push it into the center of the dough, Then, turn the dough 1/4 a turn. Pull, stretch, push and turn in a clockwise rotation. Return the dough to the bowl, cover with a damp towel, and let rise overnight (at least 8-10 hours) on the countertop or an area that is between 70º and 75ºF degrees. Do not refrigerate the dough overnight.

Step 3

In the morning, lightly flour your counter-top and shape the dough by stretching and folding it again. Let the dough rest 10 minutes. Line a medium bowl with a towel or use a banneton with linen cover (see photo), and dust heavily with flour. Let dough rise in it for 30 - 60 minutes.

Step 4

Preheat your oven to 450º. Cover the dough bowl with a long piece of parchment paper, and turn it over onto the counter top. Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid (see photo). The pot does not need to be preheated.

Step 5

Add the covered pot the the oven and bake the bread covered for 30 minutes. Remove the lid and bake 20 minutes. Using oven mitts, carefully remove the bread from the pot and bake it directly on the oven rack for 10 minutes to crisp the exterior.