Combine 500 grams flour and 350 grams water in a large bowl and stir until all flour is hydrated.

Let the mixture rest for 30 to 60 minutes.

Add 100 grams of active starter and 10 grams of salt to the dough and mix by hand for 5 to 10 minutes.

Cover the bowl loosely and let it rest for 30 minutes at room temperature.

Perform a coil fold by wetting your hand, reaching under the dough, pulling it up and over itself, rotating the bowl 90 degrees, and repeating four times.

Continue with another round of coil folds every 30 minutes for 2 to 2.5 hours.

Turn the dough out onto a lightly floured surface and shape it into a boule.

Place the shaped dough seam-side up in a floured banneton or bowl and cover tightly with plastic wrap.

Refrigerate for 12 to 16 hours.

Preheat your oven with the Dutch oven inside to 500 degrees Fahrenheit for at least 45 minutes.

Once preheated, carefully remove the Dutch oven, place parchment paper inside, turn out the dough, and score the top.

Cover with the lid and bake at 500 degrees Fahrenheit for 20 minutes.

Remove the lid, reduce heat to 450 degrees Fahrenheit, and bake uncovered for an additional 20 to 25 minutes.

Transfer the loaf to a wire rack and cool for at least 1 hour before slicing.