Mix the Dough: In a large mixing bowl, combine the bread flour and water. Mix until there are no dry spots. Cover the bowl with a damp cloth and let it rest for 30 minutes.

2. Add the Starter and Salt: After the dough has rested, add the sourdough starter and sea salt. Mix until the starter and salt are fully incorporated. The dough will be sticky—this is normal.
3. Bulk Fermentation: Cover the bowl and let the dough rest at room temperature for 3-4 hours. Every 30 minutes, gently fold the dough over itself in the bowl. This helps to develop the gluten structure.
4. Shape the Dough: After the bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf, depending on your preference. Place the shaped dough in a proofing basket or bowl lined with a floured cloth. Cover and let it rise for another 3-4 hours or refrigerate overnight for a slower ferment.
5. Preheat the Oven: Preheat your oven to 475°F (245°C). If using a Dutch oven, place it in the oven to preheat as well.
6. Bake the Bread: Carefully transfer the dough to the preheated Dutch oven. Score the top of the loaf with a sharp knife, then cover and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until the crust is deeply golden.
7. Cool and Enjoy: Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. Enjoy the fruits of your labor with some good butter or olive oil.