Start by mixing the sourdough starter with water in a large bowl until loosely combined. Add the flour and salt, then mix everything together until a shaggy dough forms. Cover the bowl and let the dough rest so it can hydrate and begin developing structure.

After resting, begin forming the dough by stretching and folding it over itself repeatedly until it becomes smoother and more elastic. Let it rest again, allowing the gluten to relax and strengthen naturally.

Continue performing stretch and fold sets over time, giving the dough short resting periods in between. This process builds structure without kneading and helps create an airy crumb.

Once the dough has developed enough strength, allow it to bulk ferment until it has nearly doubled in size and shows visible air bubbles. Carefully turn the dough out onto a work surface and shape it into your desired form, either a round or oval loaf.

Place the shaped dough into a floured proofing basket with the seam side up. Cover and transfer it to the refrigerator for a cold fermentation, which enhances flavor and improves texture.

When ready to bake, preheat your oven with the Dutch oven inside until very hot. Remove the dough from the fridge, gently place it onto parchment paper, and score the top to control how it expands.

Carefully transfer the dough into the hot Dutch oven, cover it, and bake until the loaf rises and develops a deep golden crust. Remove the lid partway through baking to allow the crust to crisp further.

Once baked, transfer the bread to a wire rack and let it cool completely before slicing to preserve its structure and texture.