Start by combining water, starter, and salt in a large bowl. This step ensures that the starter and salt have a chance to disperse in the water.

Add at least 4 cups (about 500 grams) of flour and mix the ingredients into a dough. I usually begin mixing with a spoon and then use my hands to ensure all the flour is well incorporated. This will result in a somewhat coarse, shaggy, and a bit dry dough. If it is so wet that you can't get it into a ball and lift it from the bowl all at once, add more flour.

Cover your large mixing bowl with something airtight; options like plastic wrap, aluminum foil, or even a plastic bag work well. Allow the dough to rest for 30 minutes. Personally, I've found that using a plastic bag is the most convenient choice.

After 30 minutes, it's time for some gentle stretch and folds. This step is important for shaping and texturing your bread, thanks to improved gluten development.

I suggest adding quinoa during the first stretch and fold, allowing it to blend into the dough smoothly. Just make a small dent in the dough's center, fold the sides over it, and continue with the regular stretch and folds.

Complete a total of four sets of stretch and folds. Afterward, let the dough rest for 20 minutes before doing another round of stretch and folds. Don't forget to cover it with something airtight between the stretch and folds.

How to do stretch and folds: take the edge of the dough, stretch it upward, and fold it over to the opposite side. Rotate your bowl by 90 degrees and repeat this action three more times.

Complete a total of four sets of stretch and folds. Afterward, cover the dough and allow it to rest for 20 minutes before doing another round of stretch and folds.

After you've completed the stretch and folds, cover the dough (it should look like a smooth ball now) and let it rise at room temperature for approximately 6 - 8 hours. You'll notice it nearly doubles in size during this bulk fermentation period.

Once the bulk fermentation is done, move your dough to a floured surface. Now, it's time to shape your dough. Take the two opposite ends of the bread dough and pinch them together on top. Do the same with the other two opposite ends.

Prepare your bread basket or banneton by placing a tea towel lightly dusted with flour inside. Carefully position your dough ball into the basket with the pinched side facing upward. If the dough is a bit unsteady, a bench scraper can assist you.

Once more, cover the dough (the same plastic bag will do), and let the dough ferment the second time in a warm place for 2 hours.

If you can't find a warm spot and your kitchen is very cold, turn on your oven for just a bit to heat it up a little, turn it off, and place the dough inside.

Once your dough has slightly puffed from the final proof, and your Dutch oven and oven are fully preheated, prepare a piece of parchment paper. Gently transfer your dough from the basket to the parchment paper, seam side down.

Take a razor blade or a sharp knife and make a deep cut on one side of the dough. Feel free to experiment with a couple of more shallow cuts on the opposite side to achieve your desired pattern.

This step is your choice, but it creates more crust bubbles: Pour a bit of water between the parchment and the Dutch oven to make steam, then quickly cover it to keep the steam in.

Bake the bread in the preheated oven at 460°F (238°C) for 35 minutes. Remove the lid and continue baking for an extra 12 - 15 minutes at 440°F (227°C) to achieve a lovely golden brown color.

After taking it out of the oven, move the bread to a wire rack. Cover it with a slightly damp kitchen towel and allow it to cool for at least an hour before slicing.