• Mix flour and salt in a large mixing bowl. In another bowl, whisk together the starter and water. Pour wet ingredients into the dry, mixing until the dough looks smooth and is no longer tacky. In a stand mixer with bread hook, this will be about 10 minutes.
• Turn the dough onto the counter and form it into a ball by tucking dough underneath the tighten the top. Apply nonstick spray or oil to the bowl. Place dough back inside and turn it to coat the surface with oil.
• Line another large bowl with parchment paper. Place dough inside, seam side down. Cover with a towel or plastic wrap and allow dough to rise for about 12 hours at room temperature.
• Transfer bowl to fridge to continue its fermenting overnight. Keep there until baking time at some point the next day.
• Preheat oven at 500 degrees. Place the small cast iron skillet or baking pan inside to heat up as well. Once the oven and pan are at full heat, CAREFULLY remove pan from inside.
• Pull dough from fridge. Set aside the towel or plastic wrap. Use the parchment as a sling to transfer dough to the hot pan. Use a knife or French lame to score the top so that carbon dioxide can escape the bread as it bakes.
• Place pan in oven. After closing the door, change the heat to 475 degrees.
• Bake for 20 minutes. Lower the temperature to 350 and bake for another 20 minutes.
• When done, the loaf should sound hollow when thumped. A digital thermometer plunged into the center should read over 190 degrees.
• Let cool for at least 20 minutes before slicing in. Enjoy hot or at room temperature. Fresh bread can also be frozen for later enjoyment.

OM NOM NOM!