In a large mixing bowl, combine the bread flour and water. Stir until a shaggy dough forms.

Add the sourdough starter to the bowl and mix it into the dough until well incorporated.

Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This step, known as autolyse, allows the flour to absorb the water, improving the dough's structure.

After the autolyse, sprinkle the salt over the dough. Use your hands or a dough scraper to incorporate the salt evenly.

Begin the bulk fermentation by folding the dough. To fold, grab one side of the dough, stretch it upwards, and fold it over the rest of the dough. Repeat this process from all four sides of the dough, rotating the bowl as you go. This helps develop gluten and distribute the sourdough starter.

Cover the bowl again and let the dough rest for 30 minutes. Repeat the folding process three more times, at 30-minute intervals.

After the final fold, cover the bowl and let the dough continue to ferment at room temperature for about 2-3 hours or until it has noticeably risen and feels airy.

Dust a clean work surface with flour. Carefully transfer the dough onto the floured surface, being mindful not to deflate it too much.

Gently shape the dough into a round or oval shape by folding the edges towards the center, creating tension on the surface. You can use a bench scraper or your hands to help with the shaping process.

Place the shaped dough onto a floured proofing basket or a lined bowl, seam side up. Cover it with a kitchen towel and let it undergo the final proofing, also known as the second rise. This typically takes 2-4 hours, depending on the room temperature.

About 30 minutes before the end of the final proofing, preheat your oven to 450°F (230°C). Place a Dutch oven or a baking stone inside the oven while preheating to ensure it gets hot.

Carefully remove the preheated Dutch oven or baking stone from the oven. If using a Dutch oven, place the dough inside, seam side down. If using a baking stone, transfer the dough onto a piece of parchment paper and place it on the stone.

Score the top of the dough with a sharp knife or a bread lame to allow for controlled expansion during baking.

Cover the Dutch oven with its lid or create a steam environment by spraying a little water inside the oven before closing the door.

Bake the bread covered for 20 minutes. Then, remove the lid or uncover the bread to allow the crust to brown. Continue baking for an additional 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Once baked, remove the bread from the Dutch oven or baking stone and let it cool on a wire rack for at least 1 hour before slicing.

Enjoy your freshly baked sourdough artisan bread!