Make an active starter first. Five days are needed to prepare the starter. Combine flour, salt, and active starter in a medium bowl.
1 tablespoon salt, 1 cup active starting, 5 cups bread flour Combine the active starter with water and flour by mixing well. Dough bowl scraper or spatula stir. Make shaggy dough with your hands in the end.
2 cups warm water Cover and let sit at room temperature for 1-2 or 4-5 hours. Knead dough with wet hands. Pull the dough bottom onto the top.
Do this multiple times. Cover and let the dough rest at room temperature for 2 hours. Repeat (knead dough with wet hands). Pull the dough bottom onto the top.
Repeat this four times at 30-minute intervals for two hours. The dough should elasticize. Cover and let the dough rise for 1-2 hours at room temperature.
Store in the fridge overnight. Remove dough from fridge and let it sit at room temperature for 2 hours. Divide and form two dough balls.
A Dutch oven with parchment paper, one dough ball in the center, and the lid. Rest while the oven warms. Cover the other dough ball until the first loaf bakes, or use two Dutch ovens!
Heat the oven to 450°F. Put the lidded Dutch oven in the oven. Baking the bread takes 30-40 minutes. Take off the lid. The bread must be light gold. Bake another 10 minutes.
It's done when golden brown and hollow. Repeat with other dough ball. Before cutting, let bread rest on a wire rack for 30–40 minutes.