In a large mixing bowl, combine the sourdough starter, water, and salt. Stir until well combined.

Gradually add the flour, stirring until a shaggy dough forms.

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

Perform a series of stretch-and-folds by lifting and folding the dough over itself every 20-30 minutes for 2 hours.

Shape the dough into a tight ball and place it in a floured proofing basket.

Let it rise for about 1-2 hours, depending on room temperature and starter strength.

Preheat your oven to 450°F (232°C) with a Dutch oven inside.

Transfer the dough to the preheated Dutch oven, seam-side down, and score the top with a sharp knife.

Cover and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes.

Let the bread cool completely before slicing.