In a bowl, mix the flour and salt, make a well and add the sourdough starter and water. Mix all ingredients by hand or with a spatula. Cover with a cloth or plastic wrap and let rest for 30 minutes.
Fold the dough (with one hand on the bowl, take the dough from underneath and bring it over the top, turn the bowl slightly and repeat the movement until you have gone all the way around the bowl). Cover and let rest for 2 hours.
Fold a second time. Let rise for 12 to 16 hours, depending on the room temperature. (If 65°F or 18°C, for 16 hours; if 77°F or 25°C, for 12 hours).
Place the dough on a table and shape it into a ball. Cover and let rest for 30 minutes.
Preheat the oven to 485°F (250°C) and a cast iron pot or pizza stone. Shape the dough as desired and let it rise in a banneton, a small wicker basket, for 45 minutes to 1 hour.
Add steam to the oven by placing the dough in a pot or by adding water to a preheated baking sheet. Place the dough in the oven for 20 minutes. Then, remove the lid from the pot and bake for an additional 15 to 25 minutes, depending on your preference.
Let cool on a rack for at least 45 minutes. Enjoy!
