1. Combine Starter and Water: In a large mixing bowl, gently whisk together your active sourdough starter and warm water until the starter is mostly dissolved. The mixture should look milky and slightly frothy.

2. Add Flour and Salt: Add the bread flour and salt to the bowl. Mix with a sturdy spoon or your hands until no dry streaks of flour remain. It will be a shaggy, somewhat stiff dough. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (this is called autolyse, which helps the flour hydrate).

3. Perform Stretch and Folds: After the rest, lightly oil your hands. Perform a series of “stretch and folds” directly in the bowl. Grab a portion of the dough from one side, stretch it up, and fold it over to the center. Rotate the bowl a quarter turn and repeat. Do this 4-6 times around the bowl. Cover and let rest for 30 minutes. Repeat this stretch and fold process 3-4 more times over the next 2-3 hours. The dough will become smoother and more elastic with each set.

4. Bulk Fermentation (First Rise): After your final set of stretch and folds, cover the bowl and let the dough rise at room temperature until it has visibly increased in volume by about 50-75% and looks bubbly. This could take anywhere from 2 to 4 hours, depending on the warmth of your kitchen and the strength of your starter. You’ll know it’s ready when it looks puffy and jiggly.

5. Shape the Loaf: Gently turn the dough out onto a lightly floured surface. Avoid deflating it too much. Gently shape it into a round or oval. If you’re using a banneton (proofing basket), lightly flour it. Place the shaped dough seam-side up into the banneton. If you don’t have a banneton, you can use a bowl lined with a floured tea towel.

6. Final Proof (Second Rise): Cover the banneton or bowl with plastic wrap and let the dough proof at room temperature for 30-60 minutes. While it’s proofing, preheat your oven to 450 F (232 C) with a Dutch oven inside for at least 30 minutes. The dough should look slightly puffy, but not overly risen.

7. Score and Bake: Carefully remove the hot Dutch oven from the oven. Gently invert the dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp knife or bread lame (a single, deep cut is common). Cover the Dutch oven and bake for 30 minutes.

8. Finish Baking: Remove the lid from the Dutch oven and continue baking for another 10-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210 F (93-99 C).

9. Cool Completely: Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely for at least 1-2 hours before slicing. This step is crucial for the crumb structure and flavor to fully develop.