Prepare the Dough:

1. In a large mixing bowl, combine sourdough starter, lukewarm water, maple syrup (or honey), and salt. Stir until well combined.

Add the Flour:

1. Gradually add the flour to the mixture, stirring until it becomes too thick to stir with a spoon. Use your hands to knead the dough until it forms a rough dough.

Knead the Dough:

1. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky. If needed, add a bit more flour, but avoid overdoing it.

First Rise:

1. Lightly oil a clean bowl with olive oil. Place the dough in the bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size.

Shape the Dough:

1. After the rise, gently deflate the dough and turn it onto a lightly floured surface. Shape it into a round or oval loaf, depending on your preference.

Second Rise:

1. Place the shaped dough onto a parchment-lined baking sheet or in a proofing basket. Cover it with a cloth and let it rise for 2-3 hours, or until airy and puffed.

Preheat the Oven:

1. Preheat the oven to 450°F (232°C). If you have a Dutch oven, preheat it in the oven as well.

Bake the Bread:

1. Transfer the dough (if necessary) to the preheated Dutch oven or leave it on the baking sheet. Score the top with a sharp knife. Bake for 25-30 minutes until the top is golden brown, and the internal temperature reaches 200°F (93°C).

Cool the Bread:

1. Let the bread cool on a wire rack for at least 30 minutes before slicing to ensure the texture sets properly.