In a large mixing bowl, combine the all-purpose flour and salt. Whisk to mix evenly.

In another bowl, mix the active sourdough starter with water until well combined.

Pour the starter mixture into the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms. Ensure there are no dry bits of flour.

Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 12 to 14 hours, or overnight, until the dough has doubled in size and is bubbly on the surface.

After fermentation, lightly flour a clean surface and turn the dough out onto it. Fold the dough over itself a few times to shape it into a ball. Be gentle to retain the air bubbles.

Place the dough on a piece of parchment paper (if using) or directly onto a floured surface. Cover with a towel and let it rest for about 30 minutes.

While the dough rests, preheat your oven to 450°F (232°C) and place the Dutch oven inside to heat up.

Once preheated and the dough has rested, carefully remove the hot Dutch oven from the oven. Lift the dough using the edges of the parchment paper and gently place it into the pot.

Cover the Dutch oven with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 15 minutes until the bread is golden brown and a crust has formed.

Carefully remove the bread from the pot and transfer it to a cooling rack. Allow it to cool completely before slicing.