In a large mixing bowl combine the bread flour and water. Mix until all the flour is hydrated and a shaggy dough forms.

Cover the bowl and let the dough rest for about 30 minutes.

Add the active sourdough starter and salt to the dough. Mix thoroughly until fully incorporated.

Over the next 2 hours perform stretch and folds every 30 minutes. Gently stretch one side of the dough upward and fold it over the centre, then rotate the bowl and repeat until all sides have been folded.

Cover the dough and allow it to bulk ferment at room temperature for about 6 to 8 hours, preferably overnight if your house is cold, or until the dough has risen and looks airy.

Turn the dough onto a lightly floured surface and shape it into a round loaf.

Place the shaped dough seam side up into a floured proofing basket or a bowl lined with a floured towel.

Cover and allow the dough to proof for 1 to 2 hours at room temperature, or refrigerate overnight for deeper flavour.

Preheat the oven to 465°F (240°C) with a Dutch oven inside for a full hour.

Turn the dough onto parchment paper, score the top with a sharp blade, and transfer it into the hot Dutch oven.

Bake covered for 20 minutes. Remove the lid and bake for another 20 to 22 minutes until the crust is deep golden.

Remove the loaf from the oven and allow it to cool completely on a wire rack before slicing.