Mix the bread flour and salt.

Add the water and sourdough starter, and stir to combine.

Add the olive oil and gently fold it into the dough.

Cover the bowl with a damp towel or plastic wrap.

Let the dough rest at room temperature for 1.5 hours.

Lift each edge of the dough and fold it toward the center-repeat this 3 times, every 30 minutes.

Gently lift the dough, let it stretch a bit, and place it back in the bowl-repeat this 3 times as well, every 30 minutes.

After the last fold, wait 30 minutes, then place the dough onto a floured surface and gently stretch it.

Pull one edge of the dough toward the center, then the opposite edge, and roll the whole structure into a tight log.

Place the dough seam-side up into a well-floured proofing basket or bowl, seal the edges, cover with a cotton towel, and place it in the fridge for 10-16 hours.

Preheat the oven with a cast-iron Dutch oven and its lid to 260°C (500°F).

Place the bread onto parchment paper.

Create your desired pattern on the dough.

Transfer the bread into the Dutch oven, cover with the lid, and bake for 7-9 minutes.

Remove the bread and deepen the cuts.

Cover with the lid again and bake for another 25 minutes.

Lower the temperature to 200°C (400°F), remove the lid, and bake until it reaches your desired level of browning (20-30 minutes).

If the edges of the bread start to burn, cover the loaf with foil.

Allow the bread to cool completely before slicing.