Starting with water and starter, add all the ingredients to a large mixing bowl.  Using your hands or a wooden spoon, form a rough dough.  Let this sit for 20 minutes.

Using your hands, turn the dough a couple of times to form a ball.  Give the dough a “full turn” every 30 minutes for the next couple of hours.

Cover the dough and leave at room temperature (65-70 F) until doubled in size, about 10 hours.

Turn the dough out on a floured surface.  Let it sit there untouched for about 20 minutes.  Then shape the loaf.  Place the dough seam side up in a snug bowl lined with a well floured tea towel.  At this point, you can refrigerate the dough for 6-8 hours or continue with the next step.

Leave the dough in the shaping bowl for another 2 hours at room temperature, or 1 hour in a warmer environment such as on top of the stove while it preheats.

Preheat the oven to 475 F.

Invert the bowl with dough onto a piece of parchment sprinkled with flour or cornmeal or semolina.  Score the dough.

Transfer the dough to a cast iron dutch oven (not preheated), cover it and place it in the oven.  Bake for 40 minutes.

Reduce the oven temperature to 400 F.  Remove the lid and bake for another 10 minutes.

Remove the loaf from the dutch oven and place directly on the rack (on the parchment still is ok).  Bake for another 10 minutes.  

Remove the loaf from the oven and place it on a cooling rack.  Let it cool for 1 hour before slicing.