Mix the Dough:
In a large bowl, combine the flour and salt. In a separate bowl, mix the active sourdough starter with water. Add the starter mixture to the flour and salt, stirring until all the flour is incorporated into the dough.

Autolyse:
Let the dough rest for 30 minutes to allow the flour to hydrate fully and begin developing the gluten.

Knead the Dough:
After the resting period, knead the dough in the bowl for about 5-7 minutes until it becomes smooth and elastic. You can also perform stretch-and-folds if you prefer a no-knead method: stretch the dough and fold it over itself every 30 minutes for about 3-4 hours.

First Rise:
Transfer the dough to a lightly greased bowl, cover it, and let it rise for 4-6 hours at room temperature, or until it has doubled in size. If you have time, you can let it rise in the fridge overnight for a slower fermentation process and more complex flavors.

Shape the Dough:
Once the dough has risen, turn it out onto a lightly floured surface. Gently shape it into a round loaf or a batard, depending on your preference. Be careful not to deflate the dough too much.

Second Rise:
Place the shaped dough into a well-floured proofing basket or a bowl lined with a floured towel. Cover it and let it rise for 1-2 hours at room temperature until it is puffy and slightly risen.

Preheat the Oven:
Preheat your oven to 450°F (230°C). If you’re using a Dutch oven to bake the bread, place it inside the oven while it preheats.

Bake the Bread:
Once the oven is hot, carefully transfer the dough to the preheated Dutch oven or a baking sheet. Score the top with a sharp knife or razor blade to help it expand while baking. Cover the Dutch oven with its lid and bake for 20 minutes. After 20 minutes, remove the lid and bake for another 25-30 minutes until the bread has a deep golden-brown crust.

Cool and Serve:
Allow the bread to cool on a wire rack for at least an hour before slicing to ensure the texture sets properly. Enjoy your homemade sourdough bread!