In a large bowl, combine the bread flour and water. Mix until there are no dry bits. Let it rest for 30 minutes (autolyse).

Add the sourdough starter and salt to the dough. Mix until well combined.

Knead the dough for 10-15 minutes until smooth and elastic.

Place the dough in a lightly greased bowl and cover it. Let it rise for about 4 hours at room temperature, folding the dough every hour.

After the bulk fermentation, divide the dough into two equal pieces. Pre-shape the loaves and let them rest for 30 minutes.

Shape the loaves and place them in proofing baskets. Cover and let them proof for about 12-14 hours in the refrigerator.

Preheat the oven to 450°F (230°C) with a Dutch oven inside.

Carefully transfer one loaf into the hot Dutch oven. Cover and bake for 20 minutes, then uncover and bake for another 15-20 minutes until golden brown.

Repeat with the second loaf.