Feed your sourdough starter 4 to 8 hours before baking until it is active and bubbly
Mix 500 g bread flour, 350 g water, and 100 g active starter in a large bowl
Let the dough rest for 30 minutes
Add 10 g salt and mix until fully incorporated
Perform stretch-and-folds every 30 minutes for 2 to 4 rounds
Let the dough bulk ferment at room temperature until it rises noticeably and becomes airy
Shape the dough into a round or oval loaf
Place the shaped dough in a floured proofing basket or bowl
Let it proof until puffy, or refrigerate overnight for a slower fermentation
Preheat the oven to 475°F with a Dutch oven inside
Score the top of the dough with a sharp blade
Bake covered for 20 minutes
Remove the lid and bake for 20 to 25 minutes more until deeply browned
Cool completely on a wire rack before slicing