Feed your 100g sourdough starter 4-8 hours before use to ensure it is active.

In a large mixing bowl, combine 500g bread flour and 350g water and mix until no dry flour remains.

Cover the dough and let it rest for 30 minutes (autolyse) at room temperature.

Add 100g active sourdough starter and 10g salt to the dough and mix until fully incorporated.

Cover and let the dough rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes.

Turn the dough onto a lightly floured surface and shape it into a round loaf.

Place the loaf into a proofing basket, cover with a towel, and proof for 1-2 hours at room temperature until puffy.

Preheat your oven to 450°F (232°C) with a Dutch oven or baking stone inside for 30 minutes.

Transfer the loaf into the preheated Dutch oven or onto the baking stone, score the top, cover (if using a Dutch oven), and bake for 20 minutes.

Remove the cover and bake for an additional 25 minutes until the crust is golden brown and the internal temperature reaches 200°F (93°C).

Remove the bread and let it cool on a wire rack for at least 1 hour before slicing.