In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is dissolved.

Gradually mix in the flour and salt using a wooden spoon or spatula.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes.

Place the dough back in the bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 4-6 hours, or until it doubles in size.

Gently turn the dough onto a floured surface. Shape it into a round loaf by folding the edges towards the center.

Transfer the shaped dough to a floured banneton or bowl. Cover it again and let it rise for another 2-4 hours until puffy.

Preheat your oven to 450°F (230°C) with your cast iron Dutch oven inside about 30 minutes before baking.

Carefully remove the hot Dutch oven, place the dough inside, cover with the lid, and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 10-15 minutes until golden brown.

Let your bread cool completely before slicing.