Creating sourdough bread can be straightforward if you follow these simple steps:

1. Activate Your Starter: Ensure your sourdough starter is bubbly and active. Feed it 4-6 hours before starting the recipe if needed.

2. Mix Ingredients: In a large mixing bowl, combine the flour and water. Stir until there are no dry bits left, forming a shaggy dough.

3. Autolyse: Let the dough rest for 30 minutes. This allows the flour to absorb the water, creating a smoother dough.

4. Add Starter and Salt: After the autolyse, add the active sourdough starter and salt to the dough. Mix until incorporated.

5. Bulk Fermentation: Let the dough rise at room temperature for 4 to 6 hours. Every 30-45 minutes, perform stretch and folds to develop gluten strength.

6. Shape the Dough: After bulk fermentation, lightly flour your work surface. Gently turn the dough out and shape it into a round loaf.

7. Proof the Dough: Place your shaped loaf in a well-floured banneton or bowl lined with a floured kitchen towel. Cover and let it proof for 1 to 3 hours.

8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.

9. Bake the Bread: Carefully transfer the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes for a perfect crust.

10. Cool the Bread: Once baked, remove the bread from the oven and transfer it to a cooling rack. Allow it to cool for at least 1 hour before slicing.