Prepare your sourdough starter by letting it warm to room temperature if it has been refrigerated. Feed it with equal parts flour and water if it looks sluggish.

In a large mixing bowl, combine the active sourdough starter with water. Mix gently using a dough whisk, fork, or your hands.

Add the bread flour and salt to the mixture. Stir until a shaggy dough forms, ensuring all flour is incorporated. Cover the bowl and let it rest for 1 hour.

After resting, perform the bulk fermentation by stretching and folding the dough. Wet your fingers to prevent sticking, grab a section of the dough, pull it upwards, and fold it over. Repeat this process around the bowl for a total of 4 times, resting for 1 hour between each stretch and fold.

Shape the dough by gathering it into a ball and transferring it to a floured banneton basket, seam side up. Cover and refrigerate for 3-4 hours or overnight for final proofing.

Preheat your oven to 450°F (232°C) with a Dutch oven inside. Remove the dough from the fridge and let it come to room temperature for about 30 minutes.

Transfer the dough onto a piece of parchment paper, score the top with a razor blade, and carefully place it into the hot Dutch oven. Cover and bake for 50 minutes without opening the oven.

Remove the bread from the oven and let it cool on a wire rack before slicing.