In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine, then add the flour and salt. Continue mixing until the dough becomes stiff, then squish it together with your hands to incorporate all the flour.

Cover the bowl with plastic wrap, reusable wrap, or very damp kitchen towel. Let rest (autolyse) for 30 minutes to 1 hour.

After resting, return to the bowl and work the dough into a rough ball, about 15 seconds.

Cover the bowl with lightly oiled plastic wrap. Let it rise in a warm place, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.

The bulk rise time will be different for everyone.

During the bulk fermentation, do a series of ‘stretch & folds’ to strengthen the dough.

Remove the dough onto a lightly floured surface. Fold the dough over toward the center and rotate to create a tight ball.

Place the dough in a lined Dutch oven and cover, let rise for about 30 minutes to 1 hour.

Preheat your oven to 450 F/ 232 C.

Make a shallow slash in the center of the dough using a bread lame or sharp knife.

Place bread in the oven lid on and bake for 20 minutes, then uncover and bake for another 40 minutes until golden brown.

Check for doneness with a digital thermometer.

Remove the bread from the Dutch oven and cool on a wire rack for at least an hour before slicing.