In a large bowl, combine the yeast starter and water.
Stir in the flour, and then add the salt.
Use a fork to mix everything together until it becomes stiff– then use your hands to bring the dough together to form a ball, but don't knead or overmix!
Place the dough ball in the bowl, cover it, and let sit for 30 minutes.
After this resting time is complete, stretch and fold the dough a few times and reform it into a ball again.
Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours).
The next morning (or after 8 hours), turn the dough out on a floured surface. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don’t add too much flour and do not knead the dough!
Cover and rise for 2-3 hours, or until doubled.
Preheat the oven to 450°F.
Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom of your bread not to become over-browned).
Carefully dump the dough ball out of the bowl onto a sheet of parchment. Place the parchment and dough into the Dutch oven.
Place the lid on the pot and bake for 20 minutes.
Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
Move to a cooling rack and allow the loaf to cool completely before slicing it.