Take the unfed starter in a transparent jar. Add the flour and water to it and set it aside till it doubles in volume. It should take arounf 3-4 hours
In a large bowl, mix the flour and water for the bread dough. Ensure no dry flour remains and cover it. Set it aside for atleast 2 hours to ensure the dough is supple and ready for the starter
Add the active and bubbly starter to the bread dough mix along with the salt. Mix well to incorporate the starter in the bread dough. Cover and set aside for 30 minutes
Use any method to strengthen the dough and develop the gluten. I prefer to use coil fold method but you can use stretch and fold too. See the video for the coil fold method.
Perform 4 rounds of coil fold with a 30 minute interval after every round. The entire process should take around 2 hours. Cover and set aside
Once the coil fold is complete, set the dough aside till it doubles in volume. It should take around 4 hours at 22C-28C
Once the dough doubles in volume, transfer it to a lightly floured surface. Stretch and fold it to form a tight dough ball.
Transfer the dough ball to a banetton. Cover and set aside in the refrigerator for around 12 hours. The volume of the dough will rise significantly
Take out the dough from the refrigerator and transfer it to a dutch oven or any oven safe dish. Score /slash the top of the dough with a sharp blade once or twice. This ensures the steam has a route to escape the loaf without spoiling its shape.
Cover and bake the loaf at 230C for 50 minutes.
Take out the loaf and cool it completely on a wire rack. Do not slice the loaf till it is fully cool. It should take around 2hours.