1. 1. Combine Starter and Water: In a large mixing bowl, gently combine your active sourdough starter with the warm water. Use your hands or a Danish dough whisk to break up the starter and mix it until mostly dissolved in the water. The mixture should look milky and slightly frothy.

2. 2. Add Flour and Salt: Add the bread flour to the bowl, followed by the salt. Mix everything together with your hands until no dry flour remains and a shaggy dough forms. It will be sticky at this stage. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This is called autolyse, and it helps the flour hydrate.

3. 3. Perform Stretch and Folds (First Set): After the rest, uncover the dough. With wet hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat this process three more times, completing one full set of stretch and folds. The dough will become smoother and more elastic. Cover and rest for 30 minutes.

4. 4. Perform Stretch and Folds (Subsequent Sets): Repeat the stretch and fold process three more times, with 30-minute rests in between each set. By the final set, the dough should be noticeably stronger, smoother, and more cohesive, holding its shape better. It should also feel lighter and more airy.

5. 5. Bulk Fermentation: After the last set of stretch and folds, cover the bowl and let the dough ferment at room temperature for 2-4 hours (after the folds, total bulk fermentation time will be 4-6 hours). The dough should increase in volume by about 30-50%, look bubbly, and feel soft and airy. This is a critical stage for flavor development and crumb structure.

6. 6. Shape the Dough: Gently turn the dough out onto a lightly floured surface. Avoid deflating it too much. Gently pre-shape the dough into a round or oval, letting it rest for 20 minutes. Then, perform your final shaping, creating tension on the surface of the dough. Place the shaped dough seam-side up into a floured banneton or a bowl lined with a floured cloth.

7. 7. Cold Proofing: Cover the banneton with plastic wrap or a plastic bag and refrigerate for 8-12 hours, or up to 24 hours. Cold proofing slows down fermentation, develops flavor, and makes the dough easier to handle.

8. 8. Bake the Bread: Preheat your oven to 450 F (232 C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven, invert the cold dough into it, score the top with a sharp blade, and bake with the lid on for 30 minutes. Remove the lid and bake for another 10-15 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210 F (93-99 C). Let it cool completely on a wire rack before slicing.