In a glass or metal bowl, combine the active starter with the water. Mix together until well combined.
Next add in the bread flour, salt, Italian seasoning, and dried basil. Mix with a large spoon or by hand until well combined.
Cover with a damp kitchen towel and let rest for one hour.
Next, uncover your dough and stretch it. I like to run my hands under the sink and do this with wet fingers to make it easy. Stretch about six folds. Shape back into a round or oval shape then cover. Let it rise for 6 to 8 hours.
Once the dough has risen, lightly shape and score it. Dust the top with a little bread flour (about a tablespoon or two).
To bake
Preheat your oven to 500 degrees. You can sprinkle corn meal under your loaf or you can use the cast iron skillet method (put a cast iron pan under your Dutch oven while the lid is removed during your bake) to prevent the bottom of your loaf from burning. You can also line your dutch oven with several sheets of parchment paper but make sure it is rated for high temperature use.
Bake for 15 minutes at 500 degrees with the Dutch oven lid on. Carefully remove the lid and reduce the heat down to 450 degrees. Bake for 25 more minutes.
Notes
Nutritional information is an estimate only.This recipe was tested in a 72 degree kitchen. If your kitchen/home is colder it may take longer for your dough to rise.Make sure if using parchment paper that it is rated for high temperature baking.Store leftover sourdough at room temperature in a paper bag or in a food storage bag (such as Ziplock). You can double wrap the bread in plastic food storage wrap or aluminum foil and freeze for up to two months as well.High temperature baking can effect the look of enamel Dutch ovens. You can see in the step by step images how worn my Dutch oven is. I recommend having a Dutch oven just for sourdough baking or investing in a cast iron one.