In a large mixing bowl, combine 500g of bread flour with 10g of salt. Add 350g of water and 100g of your bubbly sourdough starter. Mix until no dry flour remains.

Let the dough rest for about 30 minutes to an hour. This allows the flour to absorb the water and begin gluten development.

After resting, knead the dough for about 5-10 minutes until it’s elastic and smooth.

Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise at room temperature for about 2 hours, or until it doubles in size.

Once risen, gently deflate the dough and turn it out onto a lightly floured surface. Shape it into a round loaf or an elongated batard.

Place the shaped loaf into a proofing basket or bowl lined with kitchen cloth. Cover and let it rise again for about 1-2 hours at room temperature.

About 30 minutes before baking, preheat your oven to 450°F (232°C) and place a baking stone or baking sheet inside to heat up.

Carefully turn the loaf onto a piece of parchment paper, score the top with a sharp knife, and transfer it onto the hot baking stone or sheet.

Bake for 25-30 minutes or until golden brown.

Once baked, remove the bread from the oven and let it cool on a wire rack before slicing.