Instructions

1. In a large mixing bowl, combine the active sourdough starter, bread flour, and room temperature water. Stir until a shaggy dough forms, ensuring all flour is hydrated.
2. Cover the bowl with a damp kitchen towel and allow the dough to rest for 30 minutes. This process, known as autolyse, helps develop gluten.
3. After resting, sprinkle the salt over the dough and knead for about 10 minutes. The dough should become smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook for this step.
4. Transfer the kneaded dough into a greased bowl. Cover it with plastic wrap or a damp cloth, and let it rise in a warm place for 2-3 hours, or until it has doubled in size.
5. Preheat your oven to 450°F (230°C) about 30 minutes before baking. Place a baking stone or an inverted baking sheet in the oven to create steam.
6. Once the dough has risen, gently turn it out onto a floured surface and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper.
7. Cover the shaped loaf with a towel and let it rise for another 30 minutes.
8. Using a sharp knife or a lame, score the top of the loaf with a few slashes to allow for expansion during baking.
9. Carefully transfer the loaf to the preheated oven. Bake for 45 minutes, or until the crust is golden brown and crispy, and the internal temperature reaches 200°F (93°C).
10. Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing.