Savory Moroccan-Spiced Harissa Sourdough

1. In a large mixing bowl, combine the bread flour and water. Mix until there are no dry bits of flour. Cover and let it rest for 30 minutes (autolyse). 2. Add the active sourdough starter, salt, and harissa paste to the dough. Mix until incorporated, adding the spices (cumin, coriander, smoked paprika, cinnamon, ginger, black pepper, and cayenne if using) in the process. 3. Knead the dough for about 10 minutes until it becomes smooth and elastic, or use the stretch and fold method every 30 minutes over the next 2 hours. 4. After the bulk fermentation (about 4 hours total, depending on the temperature), shape the dough into a round loaf and place it seam-side up in a well-floured proofing basket. 5. Cover with a damp cloth and let it rise for another 2 to 3 hours, or until it has visibly increased in size. 6. Preheat your oven to 250°C (480°F) about 30 minutes before baking. Place a Dutch oven inside to heat up as well. 7. Carefully turn the dough out onto a piece of parchment paper and score the top with a sharp knife or a razor. 8. Remove the preheated Dutch oven from the oven, lift the dough using the parchment paper, and place it inside. Cover with the lid and bake for 30 minutes. 9. After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown and crispy. 10. Remove the loaf from the Dutch oven and let it cool on a wire rack before slicing.