In a large mixing bowl, combine the sourdough starter and warm water. Stir until well mixed.

Gradually add the flour and salt to the mixture, stirring with a wooden spoon or your hands until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 4-6 hours, or until it has doubled in size.

Once risen, gently punch down the dough to release air. Shape it into a round loaf and place it on a parchment-lined baking sheet.

Cover the loaf with a cloth and let it rise again for about 1-2 hours, or until puffy.

Preheat your oven to 450°F.

Just before baking, make a few shallow slashes on the top of the loaf with a sharp knife.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Let the bread cool on a wire rack for at least 30 minutes before slicing.