1. Mix the Dough:

1. In a large mixing bowl, combine the sourdough starter and water. Stir until the starter dissolves.
2. Add the bread flour and salt. Mix with your hands or a dough whisk until a shaggy dough forms.

2. Autolyse (Rest the Dough):

• Cover the bowl with a damp towel and let the dough rest for 30 minutes.

3. Perform Stretch and Folds:

1. After the rest, perform your first stretch and fold. Gently pull one side of the dough up and fold it over itself. Rotate the bowl and repeat on all four sides.
2. Cover and let the dough rest for 30 minutes.
3. Repeat the stretch and folds 3 more times at 30-minute intervals.

4. Bulk Fermentation:

• Cover the dough and let it rise at room temperature for 4-6 hours or until it has doubled in size.

5. Shape the Dough:

1. Lightly flour your work surface and turn the dough out.
2. Shape it into a round or oval loaf, tucking the edges underneath to create surface tension.
3. Place the dough into a floured proofing basket or a bowl lined with a floured towel.

6. Final Proof:

• Cover and let the dough proof for 1-2 hours at room temperature or refrigerate overnight for a cold ferment.

7. Bake the Bread:

1. Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
2. Turn the dough onto parchment paper and score the top with a razor or sharp knife.
3. Transfer the dough into the hot Dutch oven, cover, and bake for 20 minutes.
4. Remove the lid and bake for another 20-25 minutes until the crust is deep golden brown.

8. Cool and Enjoy:

• Let the bread cool completely on a wire rack before slicing.