In the bowl of a stand mixer with a bread hook attachment, combine flour and water on low speed until they form a cohesive, shaggy dough. Cover and let rest for 20-30 mins.

Add salt and sourdough starter and mix on low until thoroughly combined. Once combined, turn speed up to medium-high and beat until dough is elastic, workable and slightly shiny.

Transfer dough to a lightly oiled bowl and cover. Let rise for a total of 2 - 2.5 hrs. Twice during this rise, stretch the dough and fold it over itself, then give the bowl a quarter turn and repeat this until the dough has been folded over 3-4 times.

Remove the dough reshape it into a rough ball and re-oil the bowl. Return the dough to the bowl and cover, and let it rise for an additional 3 hours or until the size has increased by about 50%.

Preheat the oven to 500 °F with the covered Dutch oven inside.

While the oven is preheating, transfer the dough to a floured work surface, disturbing it as little as possible. This will help with transferring to the Dutch oven.

Once preheated, carefully remove the Dutch oven from the oven and uncover. Using floured hands and a bench scraper, transfer the dough to the Dutch oven.

Use a pair of scissors or razor blade to score a gash along the length of the bread. Using a spray bottle, spritz the surface of the dough with water.

Cover the Dutch oven and return to the oven.

After 15 minutes, reduce the heat to 450 °F.

After an additional 15 minutes, uncover the Dutch oven. Let bake uncovered until golden brown, typically 15-20 minutes more.

Remove from oven and immediately transfer to a wire rack. Let cool completely before slicing.