Prepare the starter

• Feed the sourdough starter and let it double in size, about 6 to 12 hours.

Mix starter and water

• Add the active sourdough starter and warm water to a stand mixer bowl or a bowl with a dough whisk.
• Mix the two together for about 30 seconds.

Add flour and salt

• Add the bread flour and salt.
• Mix, then add the remaining bread flour gradually and let it mix until a ball forms and the dough pulls away from the sides of the bowl.

Bulk rise overnight

• Transfer the dough to a separate bowl oiled with olive oil.
• Cover with an airtight lid and let it rise overnight on the countertop.

Shape the loaf

• Tip the dough onto a clean, very lightly floured surface.
• Stretch the dough out, fold it into thirds and roll it up.
• Turn and fold the dough over, pulling it toward you to build tension on top, for about 1 minute.

Proof in the banneton

• Dust the top of the loaf with a little more flour and flip it into a floured banneton basket (or a bowl lined with a floured tea towel).
• Let it proof on the countertop, or place it in the fridge if you can't bake right away.

Preheat the oven

• Preheat the oven to 500 °F (260 °C) with the bread oven or Dutch oven inside.

Score and bake covered

• Score the top of the dough with a bread lame or a very sharp knife.
• Place the dough in the hot Dutch oven, put the lid back on and bake covered.

Bake uncovered

• Remove the lid and continue baking until the crust reaches your desired shade of golden brown.

Cool before slicing

• Let the bread cool completely before slicing.