In a large mixing bowl, combine the sourdough starter, water, and bread flour. Stir until a sticky dough forms.

Place a moist cloth over the bowl and leave it for half an hour. This allows the flour to absorb the water, making the dough easier to work with.

Sprinkle in the sea salt and knead the dough gently for about 5 minutes. Don’t stress—sourdough loves a bit of a rough start!

Place the dough back into the bowl, cover it, and let it rest for 30 minutes.

Every 30 minutes, do four rounds of “stretch and fold.” Take hold of one edge of the dough, fold it over, and stretch it upward. Rotate the bowl and repeat.

After the final fold, let the dough rest for 4-6 hours at room temperature until it doubles in size.

Gently shape the dough into a round loaf. Place it seam-side down on parchment paper or into a proofing basket.

Cover and refrigerate overnight (8-12 hours). This slow fermentation is the secret to sourdough’s rich flavor.

Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.

Carefully transfer the dough into the hot Dutch oven, score the top with a sharp knife, and bake for 20 minutes with the lid on.

Remove the lid and bake for another 15-20 minutes until the crust is golden brown.

Let your loaf cool completely on a wire rack before slicing. This allows the crumb to set perfectly.