For the Levain:

1. Mix the flour, water and liquid starter together until fully combined.  Let stand at room temperature 18-21C (65-70F) for 10-12 hours.  

For the Dough:

1. Add all ingredients, but the salt, 30g of water 26-27C (78-80F) and the levain into a large bowl. Mix until just combined and let the flour water mixture rest for 30 minutes.
2. Add the levain to the bowl and mix with your hand until well just combined and let rest for 30-60 minutes.
3. Using your hand like a claw, pinch in the rest of the salt and remaining water. 
4. Desired dough temperature – 26C/78F.
5. Let the dough bulk ferment for 3 to 3.5 hours. 
6. Give the dough 3 folds after 60, 90 and 120 min.  
7. If the dough feels weak give it one more fold 30 minutes after the 3rd fold. 
8. At the end of the bulk fermentation the dough should have risen significantly, be light and airy and be slightly domed.  
9. Divide the dough according to your batch size.
10. Pre shape the dough into rounds and bench rest for 30 minutes.  
11. Shape into boule or batard.  
12. Leave the dough on the counter for 20 minutes and then place it into the fridge overnight. 
13. The dough can stay in the fridge for 12-18 hours.  
14. Preheat a dutch oven in your oven on the highest setting. 
15. Flip the dough onto parchment and very carefully lower into the preheated dutch oven then immediately lower the oven temperature to 245C/470F
16. Cook the bread for 35-40 minutes removing the lid to the dutch oven after 20 minutes. 
17. When finished tap the bottom to see if it sounds hollow.  The bread should be light and look golden brown. 
18. Allow the bread to cool for at least 60 minutes before slicing.