In a large bowl, add in your active sourdough starter, water, and olive oil and whisk to combine.

Add the flour and salt and mix together using either a spatula or your hand. I prefer my hand so you can feel exactly how wet or dry your dough is.

Bring your dough together to form a ball that cleans the bottom of the bowl. (If your dough is a little on the dry side add a splash more water).

Remove the dough from the bowl and grease that bowl with a little olive oil. Place your dough back into the bowl and tightly cover with cling wrap and a dishtowel.

Set aside the dough to bulk ferment for roughly 12-18 hours. If you are unable to bake it off after this time place it in the fridge for up to 3 days.

Complete one round of stretch and folds: Wet your hands to prevent sticking, then grab an edge of the dough and pull it out and over the ball of dough. Turn the dough a quarter turn and pull and fold the next side. Do this two more times. Repeat the stretch and folds two more times.

On a flourless surface, shape the dough into a boule or a ball by pushing the dough against your surface to make it round and smooth.

Lay a kitchen towel in a bowl or bread basket and dust it generously with flour.

Proof the dough for roughly 1 ¾ -2 ½ hours or until the bread has risen to almost double the size. Don't rush this step, if your bread is not ready then give it the time it needs. Once the dough is well risen and feels almost lighter and not as dense then it’s time to bake it off.

Pre-heat the oven to 400°F (200°C).

Safely and carefully turn the dough out onto a different floured flat baking tray. Gently, shape it back into a round loaf with your hands by pushing the seams underneath the bread.

Score the bread with a blade or a sharp knife.

Slide your bread onto your pre-heated tray and immediately place a large stainless steel oven-proof bowl immediately over the dough. This bowl will create steam around your loaf. Carefully remove the metal bowl after 30 minutes and bake as normal for the remaining time. Tip: You must use a #304 or #430 grade stainless steel bowl or A 18/10 stainless steel pot with stainless steel handles will work well for this.

Skip the proofing bowl and allow the dough to proof in the actual dutch oven for the time given above. Making sure to line it with parchment or dust with flour beforehand.

When ready to bake pre-heat the oven to 400°F (200°C) and score the bread.

Bake the sourdough with the lid on for roughly 25-30 minutes. Remove the lid and continue to bake in the pot for the remaining time.

Place a cake pan or shallow baking tray in the oven with hot water to create steam for the bread giving it a nice color and chewier crust. Carefully remove the cake pan of water after 30 minutes and bake as normal for the remaining time until a rich golden brown.

Store your sourdough covered at room temperature for up to 3 days. It also can be frozen for up to 8 weeks. CONGRATS! You just made a loaf of sourdough bread from scratch.