In a large mixing bowl, combine the sourdough starter and water. Stir until the starter is fully dissolved in the water.
Add the bread flour to the bowl, reserving a small amount for dusting later. Mix the flour and water until a shaggy dough forms.
Let the dough rest for about 30 minutes to an hour. This resting period, known as autolyse, allows the flour to fully hydrate and develop gluten.
After the autolyse, add the salt to the dough. Knead the dough either by hand or using a stand mixer fitted with a dough hook attachment. Knead until the dough becomes smooth and elastic, about 10-15 minutes by hand or 5-7 minutes with a mixer.
Place the dough back into the mixing bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise at room temperature for about 4-6 hours, or until it has roughly doubled in size. You can also let it rise overnight in the refrigerator for a slower fermentation process and enhanced flavor development.
Once the dough has risen, transfer it to a lightly floured surface. Gently shape the dough into a round or oval shape, being careful not to deflate it too much. You can also create tension on the surface by folding the dough a few times.
Place the shaped dough onto a parchment paper-lined baking sheet or a well-floured proofing basket (also known as a banneton). Cover it loosely with a kitchen towel and let it rise for another 1-2 hours at room temperature, or until it has visibly expanded.
Meanwhile, preheat your oven to 450°F (230°C). If you have a Dutch oven or a baking stone, place it in the oven to preheat as well.
Once the dough has finished its final rise, carefully transfer it to the preheated Dutch oven or baking stone. If using a Dutch oven, you can place the dough on a piece of parchment paper and then lower it into the pot.
Score the top of the dough with a sharp knife or a bread lame to create steam vents and decorative patterns.
Cover the Dutch oven with its lid or use a large heat-proof bowl to cover the baking stone. This helps create a steamy environment for the bread.
Bake for 20 minutes with the lid or cover on. Then, remove the lid or cover and bake for an additional 20-25 minutes, or until the bread develops a deep golden brown color and sounds hollow when tapped on the bottom.
Once baked, transfer the bread to a wire rack and let it cool completely before slicing.
Notes
Here's a super simple basic version of a sourdough bread recipe. Enjoy the fun process of discovering the power of sour dough!