Making sourdough bread can be straightforward when following these steps carefully:

1. Mix the Dough: In a large bowl, combine the flour and water. Stir until there are no dry patches. Let it rest for 30 minutes (this is called autolyse).
2. Add Starter and Salt: After the autolyse, add the sourdough starter and salt to the mixture. Mix well until fully incorporated.
3. Knead: Turn the dough onto a lightly floured surface. Knead it gently for about 10 minutes until it becomes smooth and elastic.
4. Bulk Fermentation: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for about 4-6 hours. Perform stretch and folds at the 30-minute mark for better structure.
5. Shape the Dough: After the bulk fermentation, transfer the dough to a floured surface. Shape it gently into a round loaf by tucking the edges inwards.
6. Proofing: Place the shaped dough into a well-floured proofing basket seam side up. Cover it with a cloth and let it rest for another 2-4 hours at room temperature or refrigerate overnight for better flavor.
7. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
8. Score and Bake: Carefully remove the hot Dutch oven. Place the dough inside, score the top with a sharp knife, and cover it with the lid. Bake for 30 minutes with the lid on and another 15-20 minutes uncovered until golden brown.
9. Cool: Remove the bread from the Dutch oven and cool it on a wire rack for at least one hour before slicing.

Following these steps guarantees that you will bake an amazing loaf of sourdough bread, ready to be enjoyed by all.