Ensure your sourdough starter is active and bubbly before beginning.

In a mixing bowl, combine the flour, active sourdough starter, and lukewarm water until a shaggy dough forms.

Add the salt to the dough and mix thoroughly to incorporate.

Knead the dough for about 10 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise until doubled in size, about 4 hours at room temperature.

Turn the risen dough onto a floured surface and shape it into a round loaf by tucking the edges inward.

Transfer the shaped loaf to a floured proofing basket and let it rise for another 2 hours until puffy.

Preheat your oven to 450°F (230°C) at least 30 minutes before baking, placing a baking stone or Dutch oven inside to heat.

Score the top of the loaf with a sharp knife or lame and, if desired, add steam by placing a tray of boiling water in the oven or use the Dutch oven lid.

Bake the loaf at 450°F (230°C) for 45 minutes until the crust is deep golden and crisp.