In a large mixing bowl, combine the bread flour and salt. In another bowl, mix the water with your active sourdough starter until well combined. Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or your hands until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic. You can also use the 'stretch and fold' method—stretching the dough, folding it over itself, and repeating for about 5 minutes.

Place your kneaded dough into a lightly oiled bowl and cover it with a damp kitchen towel or plastic wrap. Allow it to rise at room temperature for about 4-6 hours, or until it has doubled in size.

Once your dough has risen, gently deflate it and turn it onto a floured surface. Shape it into a round or oval loaf, then place it seam-side down on a floured area or in a proofing basket.

Let the dough rise again for about 1-2 hours, covered lightly with the wet towel, until it has puffed up slightly.

Preheat your oven to 450°F (230°C). Place a Dutch oven (with the lid) or a baking stone inside to heat up.

Gently flip your dough onto a piece of parchment paper, and score the top with a sharp knife or a bread lame.

Carefully transfer the dough (with the parchment) to the hot Dutch oven or baking stone. Cover with the lid (if using a Dutch oven) and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, until the bread is golden brown and sounds hollow when tapped.

Once baked, remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.