Step 1: Prepare the Dough

1. Combine Ingredients: In a large mixing bowl, add your sourdough starter, water, and flour. Use a spatula or your hands to mix the ingredients until you form a shaggy dough.
2. Let Rest: Cover the bowl with a clean kitchen towel and allow the dough to rest for about 30 minutes. This step, known as autolyse, hydrates the flour and makes the dough easier to handle.

Step 2: Knead and Develop Gluten

1. Knead the Dough: After the initial rest, knead the dough for 5-10 minutes until it becomes smooth and elastic. This helps develop gluten, which gives the bread structure.
2. Optional Stretch-and-Fold: For a lighter, airier crumb, perform two rounds of stretching and folding. Let the dough rest for 10 minutes between rounds.

Step 3: First Rise (Bulk Fermentation)

1. Let the Dough Rise: Cover the bowl and place it in a warm spot for 2-3 hours, allowing the dough to double in size.
2. Check for Doneness: The dough should be smooth, elastic, and visibly larger. If it hasn’t doubled, give it more time, as this will affect the final rise.

Step 4: Shape the Loaf

1. Pre-Shape the Dough: Gently punch down the dough to remove any large air bubbles, then shape it into a round or oval loaf.
2. Final Proof: Place the shaped dough on parchment paper or in a proofing basket, cover, and let it rise for another 30-45 minutes.

Step 5: Bake the Bread

1. Preheat the Oven: Set your oven to 450°F and place a Dutch oven or baking stone inside to preheat for about 30 minutes.
2. Score the Loaf and Bake: Score the top of the loaf with a sharp knife or bread lame. Transfer the dough to the preheated Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for another 15-20 minutes until the crust is golden brown.