Considering that your starter is ready and actively bubbling some CO2 here and there.
Fermentolyse: mix flour, water, salt and of course your starter and leave it to completely hydrate itself for about 2 hours.
Building the gluten strength: in order to strengthen its gluten we have to perform an essential ceremony of folding the dough. its a simple step that has to be done 3 times in every 1 hour.
Shaping: shape the dough by pulling the dough towards you and tucking it tightly, and put it in a banneton (proofing basket), tucked side should be facing up and put it in the fridge overnight.
Scoring: take the dough out of the banneton, score. Make a cut from the off center all the way through.
Baking: keep a tray filled with water at the bottom of the oven and let it pre heat on 
230 °C Then put the dough and bake it for about 20 minutes with the steam. Steam helps the in getting that beautiful oven spring that we all desire.
Remove water and bake it for more 20 minutes.
And VOILA its ready!!!
