In a mixing bowl, combine the flour, water, and sourdough starter. Stir until no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 minutes (autolyse).

After the autolyse, sprinkle the salt over the dough. Wet your hands and pinch the dough to incorporate the salt thoroughly. Knead the dough in the bowl for about 5-7 minutes until it becomes smooth and elastic.

Cover the bowl with a damp cloth and let the dough ferment at room temperature for about 3 hours, performing stretch and folds every 30 minutes for the first 2 hours.

Gently transfer the dough onto a floured work surface. If making two loaves, divide the dough into two equal pieces and shape each piece into a round or oval shape.

Place the shaped dough into a floured proofing basket with the seam side up. Cover with a cloth and let it proof for about 1-2 hours at room temperature, or refrigerate overnight for a cold proof.

If using a Dutch oven, place it in the oven and preheat to 450°F (230°C) for about 30 minutes.

Once the dough has risen, carefully flip the loaf onto a piece of parchment paper. Use a lame or a sharp knife to score your desired patterns on top of the dough.

Carefully remove the hot Dutch oven from the oven and lift the bread with the parchment paper into it. Cover with the lid and bake for 30 minutes, then remove the lid and bake for an additional 15 minutes until golden brown.

Once baked, transfer the bread to a cooling rack and allow it to cool completely before slicing.