Feed your sourdough starter 4–12 hours before baking until it is bubbly and active
Mix 500 g bread flour, 350 g water, and 100 g active starter
Rest the dough for 30 minutes
Add 10 g salt and mix until combined
Perform stretch and folds every 30 minutes for 2–4 rounds
Let the dough bulk ferment until it rises about 50% and looks airy
Shape the dough into a loaf
Place the shaped dough in a floured proofing basket or bowl
Proof at room temperature for 1–3 hours or refrigerate overnight
Preheat the oven to 475°F with a Dutch oven inside
Score the dough before baking
Bake covered for 20 minutes
Bake uncovered for 20–25 minutes until deeply browned
Cool completely before slicing