1. Mix the Dough:

1. In a large bowl, combine the bread flour and water. Mix until a shaggy dough forms. Cover with a damp cloth and let it rest for 30-45 minutes (autolyse step).
2. After the rest, add the active sourdough starter and salt. Mix until well incorporated.

2. Knead and Rest:

3. Knead the dough gently or use the stretch-and-fold method:
   • Pull one side of the dough up and fold it over the center. Rotate the bowl and repeat 3-4 times.
   • Perform this process every 30 minutes over the next 2 hours (a total of 4 stretch-and-fold cycles).

3. Bulk Fermentation:

4. After the stretch-and-fold cycles, cover the bowl and let the dough ferment at room temperature for 4-6 hours, or until it has doubled in size.

4. Shape the Dough:

5. Transfer the dough onto a floured surface. Shape it into a round loaf by folding the edges toward the center and creating surface tension.
6. Place the dough seam-side down in a floured proofing basket or bowl. Cover and let it rest in the refrigerator overnight (8-12 hours).

5. Preheat and Bake:

7. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
8. Gently transfer the dough onto a piece of parchment paper. Use a sharp knife or razor to score the top of the dough.
9. Carefully place the dough (on the parchment) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
10. Remove the lid and bake for another 20-25 minutes, or until the crust is deep golden brown.

6. Cool and Serve:

11. Transfer the bread to a cooling rack and let it cool completely before slicing. Enjoy!