To make the dough whisk together the starter and water in a large bowl until combined. Add the flour and salt. Mix until a still dough forms making sureall the flour is fully incorporated.  The dough will feel  shaggy and it will stick to your fingers. Place in a bowl and cover with a damp towel. Let rest for 30 minutes.

After the dough has rested, work the dough into a fairly smooth ball. If you have trouble doing this grab a piece of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way all around the dough until it begins to smoothen and tighten.

Next is the long rise.  Cover the bowl with a damp towel and let rise overnight at room temperature.  The dough will need at least 8 hours but may take up to 12 hours depending on the temperature of your room.  The dough is ready when it has doubled in size.

In the morning turn the dough onto a lightly floured work surface. Shape the dough into a round by starting at the top and folding the dough over towards the center. Turn the dough a quarter turn and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes.

Meanwhile, line an 8-inch bowl with a clean kitchen towel and dust it with flour.  Using a bench scraper, place the dough into the bowl, seam side up. 

Cover the bowl and let rest for at least 1 hour but up to 2 hours.  The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size.

Place a Dutch Oven with a lid in the oven and preheat the oven to 450 degrees.

Cut a piece of parchment paper to fit in the bottom of the pot plus extra to help lift it out of the pot.

Place the parchment paper over top of the bowl and flip it so that the dough falls onto the parchment paper.

Lightly sprinkle the dough with flour and rub the flour over the surface of the dough. Using the tip of a small knife score the dough in an X pattern about 1/4 inch deep and 3 inches in length.

Remove the Dutch Oven from the preheated oven and carefully remove the life. Use the parchment paper to transfer the dough into the pot.

Cover the pot and bake for 20 minutes. Remove the lid and bake for an additional 25 minutes.

Carefully remove the loaf from the pan (using the parchment paper) and bake right on the oven rack for 10 minutes.

Cool for 1 hour before slicing.