In a large mixing bowl, combine the flour and water. Mix with your hands or a spatula until there are no dry spots. Let the dough rest for 30 minutes. This is called autolyse.

After 30 minutes, add the sourdough starter and salt. Mix well until fully incorporated. You can use your hands to squeeze and fold the dough for a couple of minutes.

Cover the bowl with a damp cloth or plastic wrap. Let it rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours. To stretch and fold, grab one edge of the dough, stretch it upwards, then fold it over the dough. Rotate the bowl 90 degrees and repeat. Do this 4 times in total.

Gently remove the dough from the bowl onto a floured work surface. Shape it into a round loaf by folding the edges into the center and gently flipping it over.

Place the shaped dough seam-side down in a well-floured proofing basket or bowl. Cover with a cloth and let it rise at room temperature for another 1-2 hours or in the fridge overnight for a longer fermentation (12-14 hours).

Preheat your oven to 450°F (230°C) with your Dutch oven inside for 30 minutes before baking.

Once preheated, carefully remove the Dutch oven. Transfer the dough onto a piece of parchment paper. Score the top with a sharp knife for better oven spring if desired.

Lift the dough using the parchment paper and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 10 minutes to achieve a golden-brown crust.

Carefully remove the bread from the Dutch oven and place it on a cooling rack. Let it cool completely before slicing.