In a mixing bowl, mix the bread flour, water, sourdough starter, and salt until a shaggy dough forms. The dough will be quite wet.

Transfer your dough onto a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic. If it's too sticky, you can use a bit of flour as needed.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for about 3-4 hours, or until it doubles in size.

Once the dough has risen, gently deflate it on a floured surface. Shape it into a loaf or divide it into smaller pieces for baguettes, then place it seam-side down in a floured proofing basket or on a baking sheet.

Cover it and let it rest for another hour until it puffs up.

About 30 minutes before baking, preheat your oven to 450°F (230°C) and place a baking stone or an inverted baking tray inside.

Just before baking, score the top of your bread with a sharp knife to allow steam to escape and help control the rise.

Transfer your loaf onto the hot baking stone. Create steam in the oven by spritzing water inside or placing a pan with boiling water on the bottom. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped.

Allow your loaf to cool on a wire rack for at least 30 minutes before slicing.