Mix dough and rest:

In a large bowl, use a fork or spatula to combine the starter and water. Incorporate the flour and salt, mixing until a shaggy dough forms, using your hands if needed. Cover with a damp towel and let sit for 30 minutes.

Stretch and fold:

After 30 minutes, lift one edge of the dough and fold it over the center. Rotate the bowl and repeat this stretch-and-fold sequence 4 to 5 times. Let the dough rest for another 30 minutes, then repeat the process. If possible, perform two more rounds over 2 hours for a total of 4 sets. Even one round helps, so don't stress if you're short on time.

Bulk ferment dough:

Cover the bowl with a damp towel or an airtight lid to prevent drying. Let the dough ferment at room temperature for about 8 to 10 hours at 70°F (20°C), or less in warmer conditions. The dough is ready when it has expanded by 50-75%, shows a few surface bubbles, and jiggles when shaken. (Previously, I suggested waiting until it doubled; if that works for you, continue. Now I prefer a 50% increase for better oven spring. With 100 g starter, bulk fermentation may finish sooner; at 78°F (25°C) in my kitchen, it takes 6 hours. Judge by volume increase rather than time; a straight-sided container helps.)

Shape into round:

Turn the dough out onto a lightly floured surface. Gently shape into a round: fold the top edge to the center, rotate, and repeat until you've gone full circle. Use a bench scraper to push and pull the dough to build surface tension.

Rest and prepare basket:

Let the dough rest seam side up for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or banneton with a towel (flour sack works well) and dust with rice flour (to prevent burning). Reshape the dough as in step 4, then place it seam side up in the prepared vessel.

Cold proof dough:

Cover and refrigerate for at least 1 hour, up to 48 hours. (I prefer a 24-hour cold proof for better crumb structure; see video for differences. For extended refrigeration, place the dough in a loosely tied produce bag to prevent drying. The original recipe's 1-hour rise works too.)

Preheat Dutch oven:

Place a Dutch oven inside the oven and preheat to 550°F (290°C). Cut a parchment sheet to fit the pot.

Score and load dough:

Place the parchment over the dough and invert the bowl to release. Score the top with a knife or razor blade—a simple "X" is fine. Use the parchment to carefully lower the dough into the hot pot.

Bake with lid then without:

Reduce oven temperature to 450°F (230°C). Cover the pot and bake for 30 minutes. Remove the lid, lower temperature to 400°F (205°C), and bake another 10 to 15 minutes. If needed, lift the loaf out and bake directly on the rack for the final 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing.

Store or freeze bread:

Store the loaf at room temperature in an airtight bag or container for up to 3 days. It also freezes well.