Mix 100 g active sourdough starter, 350 g water, and 500 g bread flour
Add 10 g salt
Mix until no dry flour remains
Rest 30 minutes
Stretch and fold the dough every 30 minutes for 2 to 4 rounds
Let the dough rise until puffy and increased in size
Shape the dough into a loaf
Place the dough in a floured proofing basket or bowl
Proof at room temperature or in the refrigerator
Preheat the oven to 475°F
Place the dough in a Dutch oven or on a baking stone
Score the top of the dough
Bake covered for 20 minutes
Bake uncovered for 20 to 25 minutes until deep golden brown
Cool completely before slicing