1. Prepare the Sourdough Starter: Combine the whole wheat flour and warm water in your sourdough starter jar. Mix until well combined. Cover loosely with the lid and let it sit at room temperature for 24 hours. Feed your starter daily by discarding half of it, then adding 1/2 cup of flour and 1/4 cup of warm water. It will be ready to use after it consistently doubles in size within 4 to 6 hours of feeding.

2. Mix the Dough: In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is dissolved. Add the bread flour and salt. Mix until all ingredients are well combined. The dough will be sticky but should come together in a cohesive ball. If it’s too dry, add a bit more water; if it’s too wet, add a little more flour.

3. First Rise (Bulk Fermentation): Cover the dough with a damp cloth and let it rise at room temperature for 3 to 4 hours. During this time, perform a series of “stretch and folds” every 30 minutes for the first 2 hours. To do this, wet your hands, grab the dough from underneath, stretch it upwards and fold it over onto itself. Rotate the bowl a quarter turn and repeat until you’ve done this on all sides of the dough.

4. Shape the Dough: Turn the dough onto a lightly floured surface. Shape it into a round loaf by folding the edges towards the center, turning the dough as you go. Place the dough seam-side up in a floured banneton basket or a bowl lined with a floured tea towel.

5. Second Rise (Proofing): Cover the dough and let it rise until it’s puffy and has approximately doubled in size. This will take about 1 to 2 hours.

6. Preheat the Oven: Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius). If you’re using a Dutch oven or bread cloche, place it in the oven as it preheats.

7. Score and Bake: Carefully turn the dough onto a piece of parchment paper. Score the top of the dough using a bread lame or a sharp knife. Carefully transfer the dough (with the parchment paper) into your preheated Dutch oven or onto a baking sheet. If using a Dutch oven, cover with the lid.

Bake for 20 minutes, then reduce the temperature to 450 degrees Fahrenheit (232 degrees Celsius) and bake for another 25-30 minutes. If using a Dutch oven, remove the lid for the last 15-20 minutes of baking.

8. Cool and Enjoy: Carefully remove the bread from the oven and transfer it to a wire rack to cool. Wait at least an hour before slicing into your freshly baked sourdough bread.