1. Combine Starter and Water: In a large mixing bowl, gently whisk together your active sourdough starter and the warm water until the starter is mostly dissolved and the mixture is cloudy. This ensures even distribution of the starter throughout the dough.

2. Add Flour and Salt: Add the flour to the bowl, followed by the salt. Use a sturdy spoon or your hands to mix everything together until no dry flour remains. The dough will be shaggy and sticky at this stage. Don’t worry about kneading it perfectly; just ensure all ingredients are incorporated. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This resting period, called autolyse, allows the flour to fully hydrate.

3. Perform First Set of Folds: 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 center. Rotate the bowl a quarter turn and repeat this stretch and fold motion three more times, completing one full round. The dough will start to feel a bit smoother and more elastic. Cover and let it rest for 30 minutes.

4. Repeat Folding Process: Repeat the stretch and fold process (Step 3) three more times, with 30-minute rests in between each set of folds. By the end of these four sets of folds, the dough should feel significantly stronger, smoother, and more cohesive. It will have developed good elasticity.

5. Bulk Fermentation (First Rise): After the last set of folds, cover the bowl and let the dough undergo its bulk fermentation. This will take 3-5 hours at room temperature (around 70-75 F / 21-24 C), or longer if your kitchen is cooler. The dough should increase in volume by about 30-50% and appear bubbly on the surface. It should also jiggle slightly when you gently shake the bowl.

6. Shape the Dough: Lightly flour your work surface. Gently turn the dough out onto the floured surface. Carefully shape the dough into a round or oval, using a bench scraper or your hands to create tension on the surface. You want to create a taut skin on the outside of the loaf. Place the shaped dough seam-side up into a floured banneton (proofing basket) or a bowl lined with a floured kitchen towel.

7. Proof the Loaf (Second Rise): Cover the banneton or bowl and let the dough proof at room temperature for 1-2 hours, or place it in the refrigerator for 8-12 hours (or overnight). The dough should feel puffy and spring back slowly when gently poked.

8. Preheat Oven and Bake: About 30 minutes before baking, place a Dutch oven (with its lid) into your oven and preheat to 450 F (232 C). Once preheated, carefully remove the hot Dutch oven. Gently invert the dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp knife or razor blade (a simple cross or a single slash works well). Cover with the lid and bake for 30 minutes.

9. Finish Baking: Remove the lid from the Dutch oven. Reduce the oven temperature to 425 F (218 C) and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped on the bottom.

10. Cool Completely: Carefully remove the loaf from the Dutch oven and place it on a wire rack to cool completely for at least 1-2 hours before slicing. This cooling period is essential for the crumb to set and for the flavors to fully develop. Slicing too early can result in a gummy texture.