Let your covered dough rest on the counter for 60 minutes.
This is called autolyse where the water fully hydrates the flour before adding salt. During this resting stage, gluten development begins and simple sugars start to form as starch is broken down. Although it may look like nothing is happening, you will notice the difference as soon as you handle the dough. After autolyse, it will be smoother and more elastic.
After 60 minutes, weigh out 8 g of non iodized salt. Sprinkle half the salt over the dough and use your scraper to pull the sides of the dough up and into the centre encasing the salt. Then sprinkle the remaining salt over the dough and repeat this same movement of pulling the dough up from the bottom and sides into the top middle of the dough ball.
Wet your hands slightly, shaking off excess water, and scoop up your dough. Working in the air with it and stretching and folding as you incorporate all the salt evenly throughout the dough. Keep dampening your hands as needed and slowly work the dough into a ball, tucking ends underneath as you work the dough in your hands. The dough will be starting to smooth out and form a skin. Not to worry, it shouldn’t be perfectly smooth at this point.
Place the dough back in the bowl with the top of the dough facing up and cover again letting it sit on the counter for 60 minutes. From now on, this will always be the top of your dough and eventually the top of your baked loaf.