1-First, begin by feeding your sourdough starter until it’s bubbly and active, which sets the stage for fermentation.

2-In a large bowl, mix 250g warm water, 150g sourdough starter, and 25g olive oil using a fork.

3-Next, add 500g bread flour and 10g fine sea salt, stirring until the dough forms a rough and shaggy texture.

4-Cover the bowl and let it rest for 30 minutes to 1 hour for autolyse, allowing the gluten to develop naturally.

5-After the rest, work the dough into a rough ball and cover it with lightly oiled plastic wrap or transfer to a container.

6-Let it bulk rise at room temperature (around 68-75°F) until nearly doubled, taking 3-12 hours; you can optionally do stretch and folds to strengthen the dough during this time.

7-Once risen, turn the dough onto a floured surface and divide if making two loaves.

8-Shape each into a tight round by folding and rotating, then flip seam side down and smooth with cupped hands.

9-Dust a Dutch oven with fine ground cornmeal or line with parchment paper, and place the dough inside for a second rise of 30 minutes to 1 hour until puffy.

10-While it proofs, preheat your oven to 450°F.

11-Score the dough deeply with a sharp blade or knife, about 2-3 inches, then bake with the lid on at 400°F for 20 minutes.

12-Remove the lid and bake uncovered for another 40 minutes until deep golden brown and the internal temperature hits 205-210°F.

13-Finally, cool the bread on a wire rack for at least 1 hour before slicing to avoid a gummy texture.