To your stand mixer bowl with a dough hook, add active sourdough starter, and warm water. Mix for 30 seconds on a low speed.

Add bread flour and salt. Mix for 3 minutes until dough comes together, forming a ball and beginning to pull away from the sides of the bowl. Depending on the consistency of your starter, you may need to add a tablespoon or two more of flour or water.

Coat a large bowl with an airtight lid in olive oil.

Transfer the dough ball and turn the dough ball until all sides are covered in oil.

Cover overnight and let the dough rise in a warm kitchen.

In 12 hours, the dough will have doubled in size.

Lightly flour a surface, and transfer the dough to the surface. There should be a lot of air bubbles.

Shape the dough into a ball by folding in thirds and rolling up the dough. Pull the dough toward you and rotate the ball, creating tension for 1 to 2 minutes.

Place the dough in a floured banneton basket or a floured tea towel inside of a bowl. Cover the dough with a towel and let it proof on the counter for 1 to 2 hours. You can also let it proof in the fridge for 1 to 2 days if you need to wait to bake it.

Preheat the oven to 500°F with a dutch oven or bread oven inside.

Once the oven is preheated, remove the dutch oven and lid. Carefully tip the dough into the bread oven or dutch oven.

Use a bread lame or sharp knife to score the dough.

Bake covered for 20 minutes.

After 20 minutes, remove the lid and bake for another 8 to12 minutes, until it reaches your desired shade of golden brown.

Cool completely before slicing and enjoying.