Mix the Dough

In a large mixing bowl, combine the flour and salt together. In another bowl, mix your active sourdough starter with lukewarm water until fully combined. Gradually add this mixture into the flour and salt blend while stirring until you achieve a shaggy dough.

Knead the Dough

Transfer your shaggy dough onto a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. If necessary, sprinkle in small amounts of flour to prevent sticking but be careful not to add too much.

First Rise

Place the kneaded dough into a lightly greased bowl and cover it with a damp cloth. Allow it to rise in a warm area for about 4 hours or until it has doubled in size. This slow fermentation develops flavor and texture.

Shape the Loaf

Once risen, gently punch down the dough to release any gas bubbles formed during fermentation. Transfer it onto a floured surface again and shape it into a round loaf by folding in the edges toward the center.

Second Rise

Place your shaped loaf onto parchment paper or a proofing basket covered with flour. Cover it again with a damp cloth and let it rise for another hour while preheating your oven to 450°F (232°C).

Bake the Bread

Carefully transfer your risen loaf into the preheated oven on a baking stone or tray lined with parchment paper. Bake for about 30-35 minutes or until golden brown on top and when tapped sounds hollow.