For starter (if making from scratch)

• Mix equal parts flour and water (100g each)
• Leave it somewhere warm-ish
• Feed it daily with equal parts flour and water
• In about 5-7 days, it should be bubbly and smell pleasantly sour

For the bread

Evening Before (5 minutes):

• Combine flour, water, starter, and salt in a bowl.
• Mix with hands until roughly combined.
• Cover and let it rest.

Next Morning (2 minutes):

• Fold dough edges into the center a few times.
• Cover again and leave it.

Evening (5 minutes):

• Shape dough into a ball.
• Place in a floured bowl or basket, cover, and refrigerate.

Next Day (Flexible Timing):

• Preheat oven to 450°F (230°C) with a Dutch oven inside.
• Transfer dough to the hot Dutch oven.
• Bake 30 minutes covered, then 15-20 minutes uncovered.
• Cool (or at least let rest until just warm)