In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains to create a shaggy dough.

Let the dough rest for about 30 minutes.

After resting, add the sourdough starter and salt to the dough. Mix until fully incorporated.

Knead the dough for about 10 minutes until it becomes smooth and elastic.

Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours. Stretch and fold the dough every hour.

After bulk fermentation, gently turn the dough out onto a floured surface. Shape it into a round loaf.

Place the shaped dough into a proofing basket and let it rise for another 2-4 hours.

While the dough is rising, preheat your oven to 450°F (230°C).

Once the dough is ready, carefully turn it onto a baking sheet or stone. Score the top before baking.

Bake for 30-45 minutes or until the bread has a deep golden crust.