In a large bowl, combine water, sourdough starter, and salt. Stir well to disperse the starter and salt evenly. Add the flour and mix until combined. Finish mixing with your hands to ensure all the flour is incorporated. Cover with an airtight material (plastic wrap, foil, or even a shower cap) and let the dough rest for 30 minutes.

After 30 minutes, perform the first set of stretch and folds:

Grab the edge of the dough, stretch it upward, and fold it under the opposite side.

Rotate the bowl 90° and repeat, completing 4 folds in total.

Cover the dough and let it rest for 20 minutes before repeating.

Perform 4 total sets of stretch and folds over the course of 1 hour, covering the dough between sets to prevent it from drying out.

Once the stretch and folds are complete, cover the dough again and let it rise for 3–4 hours at room temperature, or until it nearly doubles in size.

Transfer the dough to a lightly floured surface. Shape it by grabbing opposite ends of the dough and pinching them together at the top. Repeat with the other two ends to form a tight, smooth ball.

Prepare a bread or banneton basket by lining it with a lightly floured tea towel. Place the dough ball into the basket, seam-side up. Cover with a plastic bag or cloth and let it rise for 2 hours at room temperature.

During the final hour of proofing, preheat your oven to 460°F (238°C) with the dutch oven inside to ensure it is hot.

Once proofed, transfer the dough to a piece of parchment paper, flipping it so the floured bottom becomes the top. Score the dough with a bread lame or sharp knife, creating a crisscross pattern.

Carefully place the dough (with the parchment paper) into the preheated dutch oven. Add a splash of water between the parchment paper and the dutch oven to create steam. Cover with the lid and bake for 30 minutes at 460°F (238°C).

Remove the lid and bake for an additional 10 minutes at 440°F (227°C) to achieve a golden-brown crust.

Remove the bread from the oven and transfer it to a cooling rack. Cover with a damp kitchen towel and let it cool for at least 1 hour before slicing.