In a large bowl, combine the flour and water until no dry bits remain.

Add the sourdough starter and mix until fully integrated. Let it rest for about 30 minutes.

After resting, add the salt to the dough and mix until fully incorporated.

Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 4 to 6 hours or until the dough has roughly doubled in size.

Gently turn the dough out onto a lightly floured surface and shape it into a round loaf, placing it seam-side down into a well-floured proofing basket or bowl.

Allow the loaf to rise for another 1.5 to 2 hours.

About 30 minutes before baking, preheat your oven to 450°F (232°C). If using a Dutch oven, place it inside to preheat.

Carefully turn the dough out onto a piece of parchment paper and score the top of the loaf with a sharp knife.

Using a parchment paper sling, lower the loaf into the preheated Dutch oven. Cover and bake for 30 minutes.

Then, remove the lid and bake for an additional 15-20 minutes until golden brown.

Once baked, transfer the bread to a wire rack to cool completely before slicing.