Combine flour, starter, and salt in a large bowl.
Gradually add tepid water while mixing by hand to form a soft dough.
Knead the dough on an oiled surface for 10-15 minutes until smooth and elastic.
Place dough in an oiled bowl, cover, and let rise for five hours until doubled.
Knead the dough again to remove air, roll into a ball, and dust with flour.
Place dough in a floured banneton and let rise for 4-8 hours.
Preheat oven to 220°C with a water-filled tray on the bottom shelf.
Tip dough onto a lined tray and bake at 220°C for 30 minutes.
Reduce temperature to 200°C and bake for another 15-20 minutes.
Transfer the loaf to a cooling rack to cool completely.