In a large mixing bowl, combine 500 grams of bread flour and 10 grams of salt. In a separate bowl, mix your active sourdough starter with 350 ml of lukewarm water. Let it sit for a few minutes to ensure the starter is well combined. Gradually add the starter mixture to the flour, stirring until a rough dough forms.

Turn the mixture out onto a clean, floured surface. Knead the dough for about 10 minutes, or until it's smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 2 to 3 hours or until it has doubled in size.

Once ready, gently punch down the dough to release the air. Shape it into a loaf by flattening it into a rectangle and then rolling from the long side. Tuck the ends under and place it seam-side down in a greased loaf pan.

Cover the shaped loaf with a damp cloth and let it rise for another 1 to 2 hours until it has risen above the edge of the pan.

Preheat your oven to 450°F (230°C). If you have a baking stone or a Dutch oven, place it inside to heat up as well.

Once the dough has risen, carefully transfer it into the hot oven. Bake for 25-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool for at least 30 minutes before slicing. This helps set the crumb and enhances the flavor.