In a large mixing bowl, combine the bread flour and salt. Stir to incorporate.

Add the water and sourdough starter. Mix until it forms a shaggy dough. No need for fancy mixers—your hands work perfectly here!

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

Knead the dough gently in the bowl for about 5-7 minutes until it starts becoming elastic and slightly smoother.

Cover the bowl again and let it rise in a warm place for about 4-6 hours, or until it doubles in size.

Perform a series of stretch-and-folds every hour to develop strength in the dough.

Once risen, turn the dough out onto a lightly floured surface. Shape it into a round by folding the edges towards the center.

Place the dough seam-side down in a floured proofing basket or bowl. Cover and let it rise for another 1-2 hours.

About 30 minutes before you’re ready to bake, preheat your oven to 450°F (232°C), placing a Dutch oven inside to heat up.

Carefully transfer the dough onto parchment paper. Score the top with a sharp knife to allow for expansion.

Using gloves or kitchen tools, remove the hot Dutch oven. Lift the dough with the parchment paper and place it inside. Cover with the lid and bake for 30 minutes.

Remove the lid and bake another 15-20 minutes until the crust is deep golden brown.

Let the bread cool on a wire rack for at least an hour.