Mix the starter and warm water together, then stir in all the other ingredients with a wooden spoon until if forms a sticky glob.  Use your hands to shape the dough into a rough ball.

Optional Step: Let this sit for about 20 minutes and then give it a quick turn by placing your hand under one quadrant of the dough and folding it up.  Rotate the bowl and repeat 3 more times.  ( I have omitted this step and still made an excellent loaf).

Cover the dough and let it sit at room temperature (70 degrees) for 10-12 hours until it is very airy.

Turn the dough out on a heavily floured surface and let it rest for about 20 minutes. Then shape the dough and place it seam-side up in a shaping bowl, lined with a floured cloth napkin. Cover this bowl with a clean kitchen towel and place in the fridge (or a cold garage) for 10-12 hours.

Preheat the oven to 425 with your baking vessel in it.

Turn the dough out on a piece of parchment (now seam-side down).  Sprinkle the top with flour (optional), score the loaf and transfer it on the parchment to your baking vessel (dutch oven or ceramic cloche).  Put the lid on.

Reduce the oven to 400 F and bake for 50 minutes.  Remove the lid and bake for another 10 minutes.

Remove the loaf from the baking vessel and let it cool on a wire rack.