• In the bowl of a stand mixer, add the active starter, warm water, and all but 1 cup of the flour and mix with a dough hook on a low speed until just combined.
• Add the last cup of flour and salt and mix again on a low speed until the dough becomes a slightly shaggy ball that separates from the sides of the bowl (3-5 minutes). The dough will smooth out as you work with it later.
• Remove the dough hook, cover the bowl with a damp tea towel or plastic wrap, and allow to rest for 30 minutes.
• Return to the bowl 4 times over the next two hours to work the dough. Perform 3 sets of stretch and folds and one final set of coil folds. Cover again and place in a warm spot for a bulk rise (8-12 hours).
• After 8 hours, check the proof of the dough by pressing the top with a finger. If the dough bounces back quickly, allow it to rest a while longer. If it bounces back slowly, it's ready for baking.
• Begin to preheat your oven to 450℉. Dump your dough onto a lightly floured surface. Begin to shape the dough by stretching out into a rectangle, folding in the sides and shaping into a ball. Turn the dough and pull toward yourself a few times to create tension. Place the dough upside down in a lined basket and place in the refrigerator for the remaining preheat time.
• When the oven is preheated, Flip the dough right-side-up onto parchment paper. Score with a lame or serrated knife and move the loaf to your Dutch oven.
• Bake, covered, in the center of your oven for 30 minutes, and uncovered for an additional 20 minutes.
• Remove the Dutch oven form the oven, and place the lid back on. This will allow the bread to steam while cooling, creating a softer crust, for easier cutting. Allow the bread to cool completely before slicing.

Storage

• Store this Loaf in a bread bag on the counter for 3 days, or in the fridge for up to 10 days.