In a large bowl, mix flour, water, and sourdough starter until no dry flour remains.

Cover and let the mixture rest for 45 minutes. This allows the flour to fully hydrate and gluten to begin developing.

After resting, add the salt and mix by hand using the Rubaud method: Cup your hand and scoop from underneath the dough. Lift the dough upward, allowing it to fall back on itself. Repeat for about 10 minutes until the dough looks smooth and holds its shape.

Lift one side of the dough upward and fold it over itself. Rotate the bowl and repeat on all four sides.

Wet your hands to prevent sticking. Gently lift the center of the dough with both hands. Allow the dough to naturally coil under itself as you lift and fold. Rotate the bowl 180 degrees and repeat.

Perform 3 sets, with 45 minutes between each set. By the end, the dough should feel strong, elastic, and less sticky.

Turn the dough out onto a lightly floured surface, letting gravity help pull it out of the bowl.

Gently stretch the dough into a square without pressing out the gas.

Fold it like a letter: Take the bottom edge and fold it up to the center. Stretch the bottom corners outward and fold them inward to slightly overlap. Take the top edge, stretch slightly, and fold it down towards the bottom to create a square bundle.

Fold the top corners to the center, repeat with the middle and bottom, then roll the dough up tightly, bottom to top, to form a taut package.

Place the shaped dough seam-side up in a floured banneton. Cover and place it straight into the refrigerator for 8-24 hours.

Preheat your oven to 475°F (245°C) with your baking vessel inside. Give it at least 30-45 minutes.

If you plan intricate scoring, place the dough in the freezer for 15 minutes during the preheat. This firms up the surface, making it easier to score, especially in warm weather.

After bulk fermentation, gently turn the dough onto a lightly floured surface.

Stretch into a square, fold bottom to center, fold corners inward, fold top down. Roll tightly from bottom to top.

Use the bench scraper to drag the dough toward you on an unfloured surface, building surface tension.

Place seam-side up in a well-floured banneton. The seam becomes the bottom after flipping.

Remove the dough from the fridge, transfer it to a piece of parchment paper or bread sling, and scoring the top using a lame or sharp knife.

Using the parchment or sling, carefully lower the dough into the preheated baking vessel.

Cover and bake for 22 minutes. The trapped steam allows maximum oven spring.

Remove the lid and bake for 10-15 minutes more, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).

Let the loaf cool completely before slicing. It's worth the wait! The crumb is still setting for the first hour.