In a large mixing bowl, combine the bread flour, water, and sourdough starter. Stir until the mixture forms a shaggy dough.

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

After the autolyse, sprinkle the salt over the dough and mix it in with your hands.

Cover the bowl and let the dough rise at room temperature for 4-6 hours, stretching and folding the dough every 30 minutes for the first 2 hours.

Once the dough has doubled in size, turn it out onto a lightly floured surface. Shape it into a loose round and let it rest for 20 minutes.

Shape the dough into a tight round or oval, and place it seam side up in a proofing basket lined with flour.

Cover the dough and let it rise for another 1-2 hours, or until it has visibly puffed up.

About 30 minutes before baking, preheat your oven to 475°F (245°C).

Score the dough with a sharp knife or bread lame before baking.

Bake in the preheated oven for 25-30 minutes until golden brown.