In a large bowl, combine the bread flour and salt.

In a separate bowl, mix the water and active sourdough starter until well blended.

Pour the starter mixture into the flour and stir it with a wooden spoon until a shaggy dough forms.

Cover the bowl with a damp cloth and let it rest for about 30 minutes.

Turn the dough out onto a lightly floured surface. Knead it for about 10 minutes, or until it becomes smooth and elastic.

Perform stretch and folds every 30 minutes for a couple of hours for enhanced gluten development.

Place the kneaded dough back in the bowl and cover it. Let it rise at room temperature for about 4-6 hours, or until it doubles in size.

Gently punch down the dough to release the air. Shape it into a round or oval loaf.

Place the shaped dough seam-side up in a well-floured proofing basket.

Cover the shaped dough and let it rise for another 1-2 hours at room temperature, or in the fridge overnight.

Preheat your oven to 450°F (230°C) about 30 minutes before baking.

Turn the dough out onto parchment paper. Score the top of the dough with a few deep cuts.

Slide it into the oven on a baking stone or in a preheated Dutch oven. Bake for about 30-40 minutes.

Transfer the bread to a wire rack to cool completely. Wait at least an hour before slicing.