In a large bowl put the starter, the water and mix. Add the flour and salt and mix with a spatula until the flour is completely wet.  No need to overmix, just enough to see there is no dry flour left. Set aside for 30min to 1h.

Knead the dough for a minute or so with your hands wet to avid the dough from sticking to your hands. Keep a bowl of lukewarm water handy to dip if the dough starts to stick.  Let the dough rest again for  15 to 30 minutes, then fold it two or three times always keeping your hands wet. Put the dough in the refrigerator for 6/12 hours.

Take the dough out of the fridge and shape it on a well floured surface. If you have a bread basket, use it to shape your loaf and put it back in the fridge while the oven preheats to 250°C (420° F). When the oven is ready, take the dough out again, flip it on to a baking tray and score the surface. Cook for 10min then lower the oven to 180° (370°) for 40 minutes. To check if the bread is ready knock with a knuckle on the bottom of the loaf, if it sounds hollow it's ready.

Let the bread cool on a cooling rack before cutting it (if you can resist  the temptation- I actually rarely do!)