Mix the Dough:

• In a large mixing bowl, combine the all-purpose flour and salt.
• Add the active sourdough starter and water to the flour mixture.
• Stir using a wooden spoon or your hands until a shaggy dough forms. Make sure everything is well incorporated.

Autolyse (Rest the Dough):

• Let the dough rest for about 30 minutes to allow the flour to fully hydrate. This helps develop the gluten structure.

Knead the Dough:

• After the dough has rested, knead it for about 8-10 minutes. You can do this by hand on a floured surface or in a stand mixer with a dough hook. The dough should become smooth and elastic.
• Alternatively, you can use the “stretch and fold” method every 30 minutes for 2-3 hours if you prefer a no-knead approach.

First Rise (Bulk Fermentation):

• Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise at room temperature for 4-6 hours or until it has doubled in size.
• During the first rise, you can perform additional “stretch and fold” techniques every 30 minutes to help develop the dough’s strength.

Shape the Dough:

• Once the dough has risen, turn it out onto a lightly floured surface.
• Shape the dough into a tight round loaf by folding the edges into the center and then rolling it into a ball.

Second Rise (Proofing):

• Place the shaped dough into a well-floured proofing basket or a bowl lined with a floured kitchen towel.
• Cover it and let it rise for another 2-3 hours at room temperature until it has expanded and is slightly puffy.

Preheat the Oven:

• About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or a baking pot with a lid into the oven while it preheats.

Bake the Bread:

• Once the dough has proofed, carefully transfer it into the preheated Dutch oven. You can score the top with a sharp knife or razor blade to help it expand evenly while baking.
• Cover the Dutch oven with the lid and bake for 30 minutes.
• After 30 minutes, remove the lid and bake for another 15-20 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

Cool and Serve:

• Let the bread cool on a wire rack for at least 1 hour before slicing.
• Enjoy your homemade sourdough with butter, jam, or any of your favorite spreads!