Activate 80g of starter with 40g each of water and flour. Allow to double at room temp before using.

In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir until the starter is mostly dissolved in the water.

Add the flour, riser and salt to the bowl. Use a dough scraper or your hands to mix everything until a shaggy dough forms. Make sure all the flour is hydrated.

Cover the bowl with a damp towel/lid or plastic wrap and let it rest for 30 minutes. This autolyse step helps the flour fully absorb the water and begins gluten development.

Perform a stretch and fold, then cover and allow to rest for 30 min in a warm place.

Perform another series of stretch and folds, cover and allow to rest for another 30 min.

Perform the stretch and fold and rest another 2 times. Keep seam side up.

Cover and allow to rest at room temperature for a couple of hours, until approx doubled in size (bulk ferment)

Turn out onto a floured surface and stretch/press out into a rectangle.

Now fold long edge in to centre from each side, then turn and roll into a sausage from the short end.

Sprinkle the dough with flour and use hands to smooth the dough and tuck the edges under and roll/pull towards you to create a smooth round ball with good surface tension.

Place the dough on a piece of parchment paper. Score the top using blade to allow expansion.

About 30 minutes before baking, preheat your oven to 450°F (232°C). If using a Dutch oven, place it in the oven during preheating to heat it up as well.

Carefully transfer dough (with parchment paper) to a preheated Dutch oven.

Bake the bread covered for 20-25 minutes, then uncover and bake for an additional 20-25 minutes or until the crust is golden brown and the internal temperature reaches about 200°F (93°C).

Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.