Mix ½ cup of active sourdough starter with ½ cup of warm water and 1 cup of bread flour.

Cover loosely and let it sit at room temperature for 24 hours.

Repeat this process for the next 3-5 days, discarding half of the starter and feeding it with equal parts of flour and water daily until it becomes bubbly and doubles in size.

In a large mixing bowl, combine 1 cup of active sourdough starter, 1 cup of warm water, and 2 cups of bread flour. Mix well.

Add the salt and the remaining flour gradually while stirring until a sticky dough forms.

Cover the bowl with plastic wrap and let the dough ferment at room temperature for 3-4 hours, performing a stretch and fold every hour.

Transfer the dough onto a floured surface and gently shape it into a round loaf.

Place the shaped dough on a parchment paper-lined baking sheet, cover it with a kitchen towel, and let it proof for 1-2 hours or until visibly risen.

Preheat your oven to 450°F (230°C) with a baking vessel (such as a Dutch oven) inside.

Once the dough has been proofed, carefully transfer it into the hot baking vessel, slash the top with a sharp knife, cover with the lid, and bake for 30 minutes.

Remove the lid and continue baking for an additional 10-15 minutes or until the bread develops a golden-brown crust.

To create steam, place a small oven-safe dish with water at the bottom of the oven during baking.

Allow the bread to cool on a wire rack before slicing and serving.

Slice the Cheesecake Factory-inspired sourdough bread and serve it with your favorite spreads or enjoy it on its own.