In a large bowl, combine the sourdough starter, warm water, and olive oil. Mix with a fork until blended. Add the bread flour and sea salt. Continue mixing until the dough becomes stiff, then use your hands to fully incorporate the flour. The dough will look rough and shaggy.

Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for 30 minutes to 1 hour.

After resting, shape the dough into a rough ball for about 15 seconds.

Cover the bowl with lightly oiled plastic wrap and place it in a warm area between 70–75°F. Let the dough rise until it almost doubles in size and no longer looks dense.

Summer rise time: approximately 2–4 hours at 80°F

Winter rise time: approximately 10–12 hours at 68°F

Watch the dough rather than the clock for best results.

About 30–45 minutes into bulk fermentation, perform a stretch and fold:

Lift one side of the dough

Stretch upward

Fold over itself

Rotate the bowl and repeat

Complete 1 full set, then repeat 1–2 more times about 1 hour apart.

Transfer the dough to a lightly floured surface. Fold the dough inward from all sides toward the center. Flip seam-side down and gently rotate to create surface tension and form a tight ball.

Line a Dutch oven with parchment paper or dust with cornmeal. Place the dough inside, cover, and let rise for 30 minutes to 1 hour until slightly puffy.

Preheat the oven to 450°F (232°C).

If using more than 250g water, use a floured proofing basket instead of a free-form rise to help maintain shape.

Using a bread lame, razor blade, or sharp knife, make a shallow 2–3 inch slash about ¼-inch deep on top of the dough.

Place the covered Dutch oven on the center rack and reduce the oven temperature to 400°F (204°C).

Bake covered for 20 minutes

Remove the lid

Bake uncovered for another 40 minutes until deep golden brown

The internal temperature should reach 205–210°F (96–98°C).

Cool the sourdough bread on a wire rack for at least 1 hour before slicing.