In a large mixing bowl, combine 3 cups of bread flour, 1 cup of warm water, and ½ cup of your active sourdough starter. Stir the mixture until it forms a shaggy dough, about 2-3 minutes. Let it sit for 30 minutes.

Sprinkle 1 teaspoon of salt over the dough. On a clean, lightly floured surface, knead the dough for approximately 10 minutes until it becomes smooth and elastic.

Place the dough into a lightly greased bowl and cover it with a damp cloth. Allow it to rise in a warm spot for 4-6 hours, or until it has doubled in size.

Turn the dough out onto a floured surface. Flatten it into a rectangle, fold the edges towards the center to create a tight ball, and let it rest for 20 minutes.

Place the shaped dough into a well-floured proofing basket, seam-side up. Cover it with a cloth and let it rest for another 1-2 hours.

Preheat your oven to 450°F (232°C) with a Dutch oven inside for about 30 minutes. Carefully remove the Dutch oven, place the dough inside, cover, and bake for 30 minutes. Uncover and bake for an additional 15 minutes until golden brown.

Remove the sourdough bread from the Dutch oven and transfer it to a wire rack. Allow it to cool for at least 30 minutes before slicing.