Make the Dough

• In the evening, whisk the starter and warm water together in a large bowl.
• Add the flour and salt, mixing until combined. Use your hands to form a rough dough.
• Cover with a damp towel and let rest for 1 hour.
• Replenish your starter with fresh flour and water for storage.
• After the dough has rested, work it into a smooth ball for about 15–20 seconds.

Bulk Rise

• Cover the bowl with a damp towel and let it rise overnight at room temperature (8–10 hours at 70°F/21°C).
• The dough is ready when it doubles in size, shows surface bubbles, and jiggles when the bowl moves.

Shape the Dough

• In the morning, transfer the dough to a floured surface and dimple it gently with floured fingertips.
• Shape it into a round and let it rest for 5–10 minutes.
• Meanwhile, line a bowl or proofing basket with a floured towel.
• Use a bench scraper to flip the dough smooth side down, shape it again, and place it into the lined bowl seam-side up. Cover and refrigerate for 1 hour (or up to 6 hours for more flexibility).

Preheat & Score

• Preheat your oven to 500°F (260°C). Cut a piece of parchment paper to fit your baking pot.
• Invert the bowl to release the dough onto the parchment. Dust with flour and score with a knife or razor blade in your desired pattern.
• Bake the Bread
• Transfer the dough (using the parchment) into your baking pot. Place the pot on the center oven rack.
• Reduce the heat to 450°F (230°C) and bake for 20 minutes with the lid on.
• Remove the lid and bake for another 30 minutes.
• For a crispier crust, lift the loaf out of the pot and bake directly on the oven rack for the final 10 minutes.

Let your loaf cool on a wire rack for at least 1 hour before slicing.