Mix equal parts flour and water in a jar
Cover loosely and leave at room temperature
Feed daily with equal parts flour and water
Wait until it becomes bubbly and doubles in size
Combine active starter with flour, water, and salt
Mix until a shaggy dough forms
Rest the dough
Stretch and fold the dough several times during bulk fermentation
Let the dough rise until puffy
Shape the dough into a loaf
Place the dough in a proofing basket or bowl
Refrigerate or proof until ready to bake
Preheat the oven with a Dutch oven or baking vessel
Score the dough
Bake covered, then bake uncovered until browned
Cool completely before slicing