In a large bowl, combine together the bread flour, beer, and active sourdough starter and mix until just barely combined.

Allow to sit for 20 minutes undisturbed.

Add in the salt and gentle knead to mix all the ingredients in.

Bulk ferment with stretch and fold

Let the dough rise for 20 and knead again very briefly.

Let the dough rise for 20 minutes and knead again very briefly.

Let the dough rest for 20 minutes and then knead again very briefly.

Let the dough rest for 20 minutes and then knead again. You should have done this 4 times.

Allow the dough to rest for 20 minutes.

Shape the dough into a ball and place it (with seam side up) into a well floured banneton type container.

Let the dough rise until almost doubled, about 1.5 hours.

Preheat your oven to 450F with a large dutch oven.

Score the bread and quickly and carefully place in the hot dutch oven and cover with the lid.

Bake for 30 minutes.

Remove the lid, reduce the oven temperature to 425 and bake for 10 or 15 minutes more until golden brown.

Cool completely on a wire rack before slicing.