Add active starter to bowl.
Add 740 gr water, mix starter, and water until smooth.
Add flour and mix for 3 min.
Cover bowl and let it rest for 30 min.
Add salt and water together and pour over dough.
Knead dough to incorporate all salt mixture.
Cover bowl and let it rest in the refrigerator overnight (10 hrs).
Divide dough in half. If dough is sticky add more flour.
Knead each dough half into a ball.
Place each doughball into Dutch oven lined with parchment.
Let dough rest for 1-2 hrs.
Snip top of the bread for air to escape during baking.
Bake bread at 450℉ for 25 min covered; then 15 min uncovered.