Add 1 ¾ c water, ¾ c starter, and 2 tsp salt to a medium sized bowl and mix until smooth.
Pour 4 c flour into wet ingredients and mix until it forms a shaggy dough.
Cover your dough for one hour.
Wet your hands and do a round of stretch and folds. Cover dough and let rest 30 minutes.
Repeat stretch and folds 3 more times.
Let it rise for at least 3 hours on the counter.
Put it in the fridge for one hour.
Preheat oven and dutch oven to 460℉. (If your oven runs hot, put a baking sheet on the bottom rack.)
Shape & score. Put on parchment paper.
Pull dutch oven out and put loaf on parchment paper.
Bake for 30 minutes, then reduce temperature to 425℉ and continue baking for another 10 minutes.
Check bread to make sure you have a nice golden brown crust.
