In a mixing bowl, combine the bread flour and water. Stir with a spatula or wooden spoon until no dry flour remains. Let it rest for 30 minutes (this is called autolyse).

After resting, add the active sourdough starter and salt to the dough. Mix thoroughly until well combined. The dough will be sticky.

Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for about 4 hours. Every 30 minutes, perform stretch and folds by gently pulling the dough from one side and folding it over itself. Repeat this 4 times.

After the bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape it into a round using your hands. Let the dough rest for 20-30 minutes (bench rest).

After resting, shape the dough into a tight round or oval loaf, depending on your baking vessel. Place it seam-side up in a floured proofing basket or bowl.

Cover the shaped dough loosely with a kitchen towel and let it rise for 1-2 hours, or until it has visibly puffed up.

About 30 minutes before baking, preheat your oven to 450°F (232°C) and place the Dutch oven inside to heat.

Carefully remove the hot Dutch oven from the oven. Turn the risen dough out onto a piece of parchment paper and score the top with a lame or sharp knife. Use the parchment paper to lift the bread into the Dutch oven.

Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 minutes until golden brown and crisp.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.