In a large mixing bowl, add all the ingredients.  I always start with water and starter and end with the salt, that’s just my habit.  With your hands or a wooden spoon, mix it to form a course dough.

Let the dough sit covered on the counter for 20-30 minutes, then give it a full turn.  Continue turning every 30-60 minutes for the next 5-6 hours.  (For more guidance on how to do this and the other steps of the process, check out How to Make Sourdough Bread)

Transfer the dough to a cool place for another 10 hours (or leave it at room temperature for another 6-8 hours).

Turn the dough out on a floured surface.  Let it relax there for 20 minutes.  Then shape it and place it seam-side up in a bowl lined with a floured tea towel.  Cover it and let it rise for another 4-6 hours.

Preheat the oven to 500 F.  

Invert the dough onto a floured sheet of parchment.  Transfer the parchment and dough to a dutch oven (not preheated), cover and bake for 30 minutes. 

Reduce the heat to 425 F, remove the lid and cook for another 20 minutes.  

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

Transfer to a cooling rack and let it cool for 1 hour before slicing.