Instructions

• In a large bowl, combine the starter and water. Mix until well combined.
• Add the flour and salt. Mix until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add olive oil during the last minute of kneading.
• Place the dough in a lightly oiled bowl, cover, and let it rise for 3-4 hours, or until doubled in size.
• Gently shape the dough into a round loaf. Place it in a well-floured banneton or bowl, cover, and let it proof in the refrigerator for at least 1 hour (or up to overnight).
• Preheat oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
• Carefully remove the hot Dutch oven from the oven. Gently place the dough into the Dutch oven, cover, and bake for 30 minutes.
• Remove the lid and bake for another 15 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
• Remove from the Dutch oven, let cool completely on a wire rack before slicing and serving.