In a large bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for about 10 minutes until frothy.

Add in the sourdough starter and mix well. Gradually add flour and salt, stirring until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook if you prefer.

Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area until it doubles in size (about 1-2 hours).

Once risen, punch down the dough to release the air. Shape it into a round loaf by folding the edges toward the center.

Place the loaf on a parchment-lined baking sheet, cover it again, and let it rise for another hour until it puffs up.

While the dough is rising, preheat your oven to 450°F (232°C).

Once the second rise is complete, use a sharp knife or blade to score a shallow cut on top of the loaf.

Place the loaf in the preheated oven and bake for 30-35 minutes until the crust is golden and crispy.

Let the bread cool on a wire rack before slicing into it to keep the texture intact.