Mix the Dough. In a large mixing bowl, stir together the active starter and warm water with a wooden spoon until combined. Add the flour and salt, mixing until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest for 30 minutes.

Stretch & Fold. With wet hands, perform 3–4 sets of gentle stretches and folds over 2 hours. This builds surface tension without the need to knead sourdough bread. Cover between sets.

Bulk Fermentation. Let the dough rest at room temperature for 8–10 hours, or until it has roughly doubled in size and looks light and puffy. This long fermentation time allows good bacteria and lactic acid bacteria to develop flavor and break down phytic acid.

Shape the Dough. Lightly flour a work surface with rice flour or white flour. Turn the dough out gently, shape into a round loaf, and place seam-side up in a proofing basket lined with a tea towel dusted with flour.

Cold Proof (Optional). For more complex flavor, cover and refrigerate the dough for up to 12 hours. This also makes it easier to score the loaf before baking.

Preheat & Score. Preheat your oven to 475°F (245°C) with a Dutch oven inside. When ready, carefully place the dough on a piece of parchment paper, score the top of the dough with a sharp knife or razor blade, and transfer to the hot Dutch oven.

Bake the Bread. Cover with the lid and bake for 20 minutes to encourage oven spring. Remove the lid and bake for another 25–30 minutes, until golden brown with a crispy crust.

Cool & Slice. Transfer the loaf to a cooling rack and let it cool completely before slicing to maintain the airy crumb.