In a large bowl, combine the bread flour and water. Stir until there are no dry bits remaining.

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

After 30 minutes, add the active sourdough starter and salt to the dough.

Mix until well combined, ensuring the salt is fully incorporated.

Transfer the dough to a lightly floured surface.

Knead for about 8-10 minutes until the dough becomes smooth and elastic.

If the dough is too sticky, add a little more flour, but avoid adding too much.

Place the dough back in the bowl, cover it, and let it rise at room temperature for about 3-4 hours or until it has doubled in size.

Gently punch down the dough to release excess air.

Shape it into a loaf or divide it into smaller pieces for baguettes.

Place the shaped dough into a floured proofing basket.

Allow the dough to rise for an additional hour, covered with a cloth.

About 30 minutes before the dough is ready, preheat your oven to 450°F (230°C).

If using a baking stone or Dutch oven, place them in the oven to heat up.

Once the dough has risen, turn it out onto a parchment paper-lined baking sheet or into the hot Dutch oven.

With a sharp knife, make a few slashes on the surface.

Bake for 30-40 minutes or until golden brown with a hollow sound when tapped on the bottom.

Let the bread cool completely on a wire rack before slicing.