Heat the water to 86ºF/30ºC, and mix it with the flour. Make sure that all flour is hydrated. Let it autolyze for 1 hour.

Add salt and sourdough starter and mix it into the dough. Let the dough rest for 15 minutes.

Perform a set of stretch and fold. repeat every 30 minutes, 4 -5 sets in total during the first half of the bulk fermentation. Let the dough ferment for 5-6 hours in total.

The dough is ready when it has raised considerably, has a domed surface with bubbles on top. If you shake it should jiggle from side to side.

Dump out the dough on a lightly floured working surface and shape the dough into a round with your bench knife. Cover it with a kitchen towel and let it rest for 15 minutes. Shape the dough into a boule or whatever shape you prefer

Let the loaf proof until it passes the finger poke test. Normally it should take 1-1 1/2 hour in room temperature. Alternately, you can let it proof overnight in the refrigerator.

Preheat the oven to 480ºF / 250ºC. Turn out the dough gently on a piece of parchment paper. Score it as desired and load it into the oven. Bake it for 50-60 minutes. Let it cool on wire racks.