In a mixing bowl, combine 450g of bread flour and 10g of sugar (if using).

In a separate bowl, mix together 300g of water and 100g of your active sourdough starter until well combined.

Gradually add the water and starter mixture to the flour, stirring until a shaggy dough forms.

Let the dough rest for 30 minutes to assist with gluten development.

After resting, sprinkle 10g of salt over the dough. Mix well, kneading the dough for about 5-10 minutes until it becomes smooth and elastic.

Transfer the dough to a lightly oiled bowl. Cover it with plastic wrap or a kitchen towel, and let it rise at room temperature for about 4-6 hours, or until doubled in size. Perform stretch and folds every hour during this time.

Once the dough has risen, turn it out onto a lightly floured surface. Shape the dough into a loaf by flattening it into a rectangle and rolling it tightly.

Place the shaped dough into a greased loaf pan, seam side down. Cover it and let it rise again for 1-2 hours, until puffed.

Preheat your oven to 450°F (230°C) with a baking stone or baking tray inside.

When the dough is ready, score the top with a sharp knife or lame to allow steam to escape during baking.

Bake the bread in the preheated oven for about 35 minutes or until golden brown and sounds hollow when tapped on the bottom.

Remove from the oven and let cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.