If it has been a while since you fed your starter, then you will need to feed it 8 hours before baking to ensure it is at least doubling in size, which means it is strong enough to make the bread rise. If you have been feeding your starter regularly, you can use it straight from the fridge as long as it has been fed within 7 days.
Measure a heaping 1/3 cup of the starter in a dry measuring cup. It will be quite sticky. Add the starter to the water, after a couple of seconds it should float, which means your starter is strong.
Whisk the starter and the water together until the starter is dissolved and you have a murky liquid.
Mix the wet and dry ingredients with a rubber spatula (Spoonula) until a shaggy dough forms and there are no streaks of dry flour.
Let sit for 15 minutes.
Wet your fingers (or the gloves, if using) and pull one side of the dough from the sides of the bowl and stretch and fold it over the other half of the dough.
Give the bowl a quarter turn and repeat until you have made a full turn (4 times total).
Let the dough sit 15 minutes and repeat the stretch and fold process.
Cover the dough with plastic wrap or a damp kitchen towel and allow to proof for at least 8 and up to 12 hours in a warm place free of drafts.
After "proofing" your dough should have risen and approximately doubled. It should have a curved dome and look a bit like a distended belly. If you poke it with a floured finger, it should slowly come back.
Line a clean bowl with baking parchment. Make sure to use a parchment that can take high heat, as you will be baking at 475-500*. I use the brand IF YOU CARE, available at Whole Foods, Amazon and other specialty stores and buy the pre-cut sheets).
With wet fingers, pull the dough away from the bowl and grab it with both hands and rise it high above the bowl and allow it to stretch. As it returns to the bowl, fold it over itself. Don't worry if it seems loose and sticky, this is normal.
Wait about 90 seconds and repeat the stretching 2 more times. After the 3rd stretch, mound the dough into the parchment lined bowl, shaping it so the "seam" is on the bottom. Dust the dough lightly with flour and place in the refrigerator while you heat your dutch oven.
Heat oven to 500* (or 475* on convection setting, which is what I use).
Place the dutch oven (covered) in the oven and allow it to heat for 45 minutes to an hour.
Carefully remove the dutch oven and remove the lid. Lift the dough by the corners of the parchment and place in the dutch oven.
Using kitchen shears, cut a long slice in the top of the dough or several slices to make an X or flower pattern.
Cover and bake for 25 minutes.
Remove lid and bake for an additional 20-25 minutes until dark golden brown.
Remove to a rack and allow to cool for an hour before slicing.