Feed your starter - Ensure your sourdough starter is active, bubbly, and has doubled in size before you begin. This is key for a good rise.
Mix the dough - In a large bowl, combine the bread flour and water. Mix until no dry flour remains. Cover and let it rest for 30–60 minutes (autolyse).
Add starter and salt - Add the active sourdough starter and salt to the dough. Mix well until fully incorporated and the dough becomes sticky and elastic.
First rise (bulk fermentation) - Cover the dough and let it rise at room temperature for 4–6 hours. During this time, perform 3–4 sets of stretch and folds every 30–60 minutes to build structure.
Shape the dough - Once the dough has risen and is airy, turn it onto a lightly floured surface. Shape it into a round or oval loaf depending on your banneton or bowl.
Final proof - Place the shaped dough into a floured banneton or bowl. Cover and refrigerate for 8–12 hours (or overnight) for slow fermentation and better flavour.
Preheat oven - Preheat oven to 230°C (450°F). Place a Dutch oven inside while it heats for at least 30 minutes.
Score and bake - Carefully turn the dough onto baking paper, score the top with a sharp knife or blade, and transfer into the hot Dutch oven. Bake covered for 20 minutes, then uncover and bake for another 20–25 minutes until golden brown.
Cool before slicing - Remove from oven and let the bread cool on a wire rack for at least 1 hour before slicing to set the crumb properly.
