In a glas or plastic jar, take the unfed starter and add the all purpose flour and water to it. Mix well to ensure no dry flour remains.
After mixing, set aside the jar in a warm place to double in volume. It should take around 3-4 hours.
Mix the flour and water for the bread dough. Cover and set aside. It is recommended to mix the flour and water atleast 2 hours before adding the salt and starter
Once the starter is active and bubbly, add it along with salt to the bread dough. Mix well to ensure the starter is incorporated nicely into the dough. Set it aside for 30 minutes
After 30 minutes, perform one round of coil fold as shown in the video. Set aside for 30 minutes again. Repeat the coil folds three more times at 30 minute intervals. The entire process will take 2 hours
After the final round of coil fold, cover and set aside the dough in a warm place till it doubles in volume. It should take around 5 hours.
Once the dough has doubles, transfer it to a lightly floured surface. Stretch and fold to form a tight dough ball.
Transfer the dough to a banetton. Cover it and refrigerate it for around 15 hours. It should increase significantly in volume
Preheat the oven to 230C
Take out the dough from the refrigerator and transfer it to a greased dutch oven or any oven proof dish. Use a sharp blade to score the dough to slice it on top so that the steam can escape the bread as it bakes
Bake for 40 minutes covered and 10 minutes uncovered
Cool the loaf on a wire rack. Let it cool completely for around 2 hours before slicing it