In a large bowl, add the sourdough starter, water, and olive oil. Mix with a fork to combine. Add the flour and salt. Continue mixing until the dough becomes stiff.

Cover the bowl with plastic wrap or a damp kitchen towel and let rest for 30-60 minutes.

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

Cover with oiled plastic wrap and let rise in a warm spot for 3-12 hours, until it almost doubles in size.

Optionally perform stretch & folds to strengthen the dough.

Remove the dough from the bowl onto a floured surface. Fold over the top of the dough towards the center, then rotate and repeat until shaped.

Place dough seam side down and rotate for a tight ball.

Let the dough rise for about 30 minutes to 1 hour in a Dutch oven or proofing basket, depending on water content.

Preheat the oven to 450°F (232°C) towards the end of the second rise.

Make a shallow slash in the center of the dough with a knife right before baking.

Place the bread in the oven with a lid on and reduce the temperature to 400°F (204°C). Bake for 20 minutes, then remove the lid and bake for an additional 40 minutes until golden brown.

The internal temperature should reach 205-210°F (96-98°C). Cool on a wire rack for at least an hour before slicing.