In a large bowl, combine starter, all flour and water 1. Dough will appear shaggy.

In a small bowl, combine water 2 and salt.

Cover large bowl with a tea towel, rest 1 hour.

Pour water 2 and salt over dough. Squeeze with hands until water is absorbed and dough feels stronger. Cover with tea towel.

45 minutes later, stretch and fold dough.

Repeat 4 more times, 5 stretch and folds in total.

Rest 1 hour.

Lightly flour counter. With dough scraper (bench scraper) cut into 2 equal parts. Use a kitchen scale or eye ball it.

Preshape loaves. Rest 20 minutes.

Shape dough. Place seam side up in floured proofing baskets. Cover with tea towel.

Proof at room temperature until the dough quickly snaps back when you lightly press your finger into it. 1-1.5 hours.

Place loaves in refrigerator overnight, covered with tea towel.

Next day, place wire rack in middle of oven. Preheat oven to 500F with Dutch oven inside for at least 30 minutes.

Flip first loaf onto a floured piece of parchment or bread sling. Score the dough ¼ inch deep.

Transfer loaf to oven. Lower temperature to 475F.

Bake 20 minutes with lid on.

Bake with lid off until golden brown crust is achieved. 20 minutes or so.

If you are baking the second loaf right after, let the cooking vessel and oven heat up at 500F for at least 15 minutes.

Transfer loaf to a wire rack to cool. Do not cut until cool, 2-4 hours.