Combine the sourdough starter with water in a large bowl and whisk well with a fork.
Add flour and salt and combine with a spatula. Dampen your fingertips, then roll the dough into a rough ball.
Cover bread dough and let rest for 60 minutes.
Stretch and fold the dough three times, thirty minutes apart. (To stretch the dough, take about 1/4 of the dough in your hands, pull up, then set it on top of itself).
Cover the bread dough with a wet tea towel or Saran wrap and let rest overnight, about 8-10 hours.
The dough should be doubled in size in the morning.
Perform one last set of stretch and folds, rolling the dough into a ball before placing it on a sheet of parchment paper. Set in a large bowl, cover and place in the refrigerator for one hour.
Remove the dough from the fridge and transfer it to the Dutch Oven, making sure there is a piece of parchment paper beneath to keep the bread from sticking to the Dutch Oven. (Do not preheat oven).
Place the bread in the oven, then turn the temperature to 450. Bake for 50-55 minutes, or until the bread is slightly browned. You can leave the lid on the entire time.
Let bread cool for at least one hour before dying.