– all-purpose flour – water – starter – salt
In a large bowl, mix together your water, starter, and salt. I like mixing those up first so the starter and the salt have a chance to disperse in the water.
Add the flour and mix well. Cover with something airtight (plastic wrap, aluminum foil, plastic bag, even a shower cap works!) and let rest for 30 minutes.
After 30 minutes, do a set of stretch and folds. That means that you grab the edge of the dough, stretch it up, and fold it under on the other side. Rotate your bowl for 90 degrees and repeat 3 more times.
After the bulk fermentation, transfer your dough to a lightly floured surface. Prepare your bread basket (or banneton basket) so that you line it with a lightly floured tea towel.
Carefully transfer your dough ball into a tea towel-lined basket. Cover the dough again (I use the same plastic bag as before) and let it do its final rise for 2 hours at room temperature.