Feed your sourdough starter and let it become active and bubbly
Mix starter, water, and flour until no dry flour remains
Let the dough rest
Add salt and mix until incorporated
Perform stretch-and-folds or kneading during bulk fermentation
Let the dough rise until puffy and increased in volume
Shape the dough into a loaf
Place the shaped dough in a proofing basket or bowl
Let it proof until ready to bake
Preheat the oven with a Dutch oven or baking vessel inside
Score the dough
Bake covered
Remove the cover and bake until deeply browned
Cool completely before slicing