Gather your ingredients: Start by collecting all the essentials?flour, water, salt, and your bubbly sourdough starter.

Mix the dough: In a large bowl, combine 500g of flour, 350g of water, and 100g of your active sourdough starter. Stir until no dry flour remains; it should feel sticky and shaggy.

Rest the dough: Cover the bowl with a damp cloth and let it rest for about 30 minutes.

Add salt: Sprinkle 10g of salt over the rested dough. Wet your hands and gently knead the salt into the dough until fully incorporated.

Bulk ferment: Cover the bowl again and let the dough rise at room temperature for 4-6 hours. Every 30 minutes, perform a series of stretch and folds to strengthen the gluten.

Shape the dough: Once doubled in size, gently turn it out onto a floured surface. Use your hands to shape it into a round loaf by tucking in the edges.

Proof: Place your shaped loaf into a floured banneton or bowl lined with floured cloth. Cover with plastic wrap or a towel and let it proof for another 2-3 hours at room temperature.

Preheat the oven: About 30 minutes before baking, preheat your oven to 450?F (230?C).

Score the dough: Once proofed, carefully transfer your loaf onto parchment paper or directly into the heated Dutch oven. Use a sharp blade to score a pattern on top.

Bake: Cover with the lid (if using Dutch oven) and bake for 30 minutes. Then remove the lid and continue baking for an additional 15-20 minutes until golden brown.