Combine the sourdough starter and water in a large bowl, mix briefly, then add the flour and salt and stir until a rough, shaggy dough forms.

Cover the bowl and let the dough rest so it can hydrate and begin developing structure before further handling.

Begin forming the dough by stretching and folding it over itself repeatedly until it becomes smoother and more elastic.

Continue strengthening the dough by performing several rounds of stretch and folds over time, allowing rests in between each set.

Let the dough bulk ferment until it has roughly doubled in size and shows visible air bubbles throughout.

Gently shape the dough into your desired form, creating surface tension while handling it carefully to avoid deflating it.

Place the shaped dough into a floured banneton, cover it, and refrigerate for a cold fermentation period.

Preheat the oven with the Dutch oven inside until very hot, keeping the dough chilled until ready to bake.

Transfer the dough onto parchment paper, score the top, and carefully place it into the hot Dutch oven.

Bake covered first, then uncover and continue baking until the crust becomes deep golden and crisp.

Remove the bread from the Dutch oven immediately and let it cool completely on a wire rack before slicing.