Mix the Dough: In a large bowl, combine the sourdough starter and water. Add the flour and salt, mixing until a rough dough forms.

Autolyse: Let the dough rest for 30 minutes.

Knead the Dough: Knead the dough until it becomes smooth and elastic.

First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 3-4 hours, or until it has doubled in size.

Shape the Dough: Punch down the dough, shape it into a loaf, and place it in a banneton or a lightly greased bread pan.

Second Rise: Let the dough rise again for 2-3 hours, or until it has doubled in size.

Bake the Bread: Preheat your oven to 450°F (230°C) with a Dutch oven inside. Transfer the dough to the hot Dutch oven, cover, and bake for 20 minutes. Remove the cover and bake for an additional 20-25 minutes, until the bread is golden brown.

Cool the Bread: Let the bread cool completely on a wire rack before slicing.