In a large bowl, mix the flour and the salt together.
In a measuring cup, mix the water and the yeast water starter together. Add this mixture to the bowl with the flour and salt. Mix well until a wet shaggy dough forms. Cover the bowl loosely with a towel and allow the dough to rest for 30 minutes.
After 30 minutes, place dough onto an un-floured board or other flat surface and fold the dough over onto itself about 4 times. Next, shape the dough into a ball and place the dough onto a parchment-lined baking sheet.
Cover the dough with a damp towel and allow the dough to double in size in a warm place for 1 1/2 - 2 hours.
At 1 1/2 hours, stick your finger in the dough up to your nail bed. If the dough springs back, it has not risen enough. Give the dough more time to rise. If the finger poke stays indented, your bread has risen sufficiently, and it is ready to bake. (See the video for a demonstration of the finger poke test.)
Place the baking sheet with your dough on it into a preheated 450°F oven and bake for approximately 30 minutes until golden brown on the top. When you tap your bread on the bottom, it should sound hollow.
Dutch Oven Method: Alternatively, if you prefer, you may bake your dough in a dutch oven. If so, preheat your oven to 500°F with your dutch oven in your cooking oven. Once the oven reaches 500°F, carefully remove the dutch oven from your cooking oven onto a heatproof surface and place the dough along with the parchment paper into the heated dutch oven. Cover your dutch oven with a lid, and return the dutch oven into your cooking oven. Bake the bread for approximately 30 minutes, then remove the dutch oven from your cooking oven. Once again, carefully remove the lid and the parchment paper from the hot dutch oven. Return the dutch oven with the bread in it into your cooking oven and allow the bread to bake for another 5-10 minutes until golden brown, and you hear a hollow sound when you tap the bread on the bottom.
Regardless of which method you use to bake your bread, once baked, transfer the bread to a cooling rack and allow the bread to cool completely before slicing.
Your bread will stay fresh for about 2-3 days on the counter in a bread bag or bread box. If refrigerated, your bread will stay fresh for about one week if wrapped well. And yes, bread may be frozen if wrapped well in freezer-proof wrapping and then placed in a freezer-proof bag. Bread will stay fresh for 2-3 months when frozen.