In a large bowl, mix the sough dough starter and water.
Mix the bread flour with the salt.
Add the bread, flour, and salt with the water.
Cover the dough and let rise at room temperature overnight or until doubled in size.
Dust the inside of your banneton or bowl with flour.
On a counter lightly dusted with flour, shape your dough into a round loaf. Place your loaf seam side up into your banneton or bowl and cover with a towel. Allow rising time between 2 to 4 hours on the counter.
During the last hour of rising time, place your dutch oven into the oven and preheat the oven to 425F (220C).
Transfer your dough to the dutch oven, score the top of the bread, and bake covered for 30 minutes. Remove the cover and bake for another 15 minutes. The ideal internal temp is 205 to 210 F or 96 to 98 C.
Remove the bread from the oven and allow to cool on a rack. After the bread has cooled it is ready to slice.