In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains.

Add the sourdough starter and salt. Mix until fully incorporated.

Cover the bowl and let it rest for 30 minutes.

Perform stretch and folds every 30 minutes for 2-3 hours.

Shape the dough into a round loaf and place it in a floured proofing basket.

Cover and let it proof for 2-4 hours at room temperature or overnight in the fridge.

Preheat the oven to 450°F (232°C) with a Dutch oven inside.

Carefully transfer the dough into the hot Dutch oven.

Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.