Remove the firm starter from the refrigerator about an hour before you are ready to start.
In a large glass bowl, combine all of the Firm Starter and the water.
Stir until smooth.
Add malt syrup and stir in.
Add bread flour and work in until it forms a rough dough.
Cover and set aside for 30 minutes.
Work through dough until evenly distributed.
Place the dough in a lidded plastic bucket (or clean glass bowl) and snap on the lid (or cover the bowl with plastic wrap).
Turn the dough every 30 minutes for 3 hours, for a total of 6 times. (See step-by-step photos, above.)
Leave it alone to finish rising. It's done when the dough has doubled in bulk. This should take another hour or so, depending on your kitchen temperature.
Turn the dough out onto your work surface.
Using a bench knife to pull the dough under, work it into a round with a taught top.
Place a damp cloth over the dough. Let rest for 30 minutes.
While dough is resting, heavily flour a lined 9-inch banneton. Set aside.
Uncover the dough and turn using an envelope fold (fold the bottom up, fold each of the sides in, and then fold the top down and under the dough).
Use a bench knife to once again tuck the dough into a round and pull it tight across the top.
Lift dough using a bench knife and place dough in the prepared banneton, bottom side up.
Cover with plastic wrap or a plastic shower cap, set aside to proof for 1 hour, and place in the refrigerator overnight.
*The next day, place a Dutch oven (or similar style pan) in the oven and preheat the oven to 500 degrees.
Remove the dough from the refrigerator and remove the plastic covering.
Being extremely careful, turn the dough directly into the heated Dutch oven.
Using a lame, razor blade, or sharp knife, slash the top of the bread.
Immediately put the lid on and close the oven.
Reduce heat to 450 degrees and bake for 20 minutes.
Remove lid and bake for another 10-20 minutes, until dark brown.
Remove to a cooling rack.