In a large mixing bowl, combine the bread flour, water, and sourdough starter. Stir until no dry flour remains.

Let the mixture rest for 30 minutes.

Sprinkle the salt over the dough and mix it in thoroughly.

Cover the bowl and let it rise at room temperature for 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.

Turn the dough out onto a well-floured surface and shape it into a rectangle, then cut it into two equal pieces.

Gently form each piece into a rough ball and allow them to rest for about 30 minutes.

Shape the loaves into their final form and place them seam-side up into a floured proofing basket or on a floured surface.

About 30 minutes before baking, preheat your oven to 450°F (230°C).

Bake the loaves in the preheated oven until golden brown and hollow when tapped, about 30 minutes.