Combine water, starter and salt in a bowl. Mix and add flour. Mix together until there is no dry flour. I do the last part of the mixing with my hands by squishing with my hands.

Cover dough with plastic wrap or a lid and let it sit for 4-8 hours. This can be done at night and you can leave it overnight on the counter, however it will likely overproof overnight unless your kitchen is quite cold.

Preheat oven to 450 degrees with a Dutch oven inside (without the lid).

Prepare the dough (while preheating the oven) by placing the dough onto a lightly floured surface and form into a ball.

Transfer dough ball to a piece of parchment paper or into a banneton and place a large bowl over the top.

Let it rest one hour or cold proof overnight in a banneton.

Remove bowl or flip out of the banneton onto the parchment, dust the sourdough with flour, and then score the dough.

Place in the hot Dutch oven, cover with a lid, bake for 20 minutes with the lid on and then 20 minutes with the lid off.

Remove from the oven and put on a cooling rack. Let it cool for at least an hour. If you cut into it right away, the bread will be gummy, though sometimes I just want a hot piece of bread and I do it anyways.