In a large mixing bowl, combine 1 cup of water, 1 cup of mature sourdough starter, and 1 teaspoon of salt. Stir well to disperse the salt before adding the flour.

Gradually add 3 cups of all-purpose flour and combine until no dry flour remains. Cover and let it rest for 30 minutes.

Perform the first stretch and fold every 20 minutes for four sets.

Let the dough rise at room temperature for 3 to 4 hours until nearly doubled.

Transfer the dough to a floured surface, shape into a ball, and place it into a floured banneton.

Let the dough rise for an additional 2 hours.

Preheat your oven to 460°F (238°C) with a Dutch oven inside.

Score the dough and bake covered for 30 minutes, then reduce to 440°F (227°C) for 10 minutes.

Allow the bread to cool for at least an hour before slicing.