Make the sourdough starter

1. In the morning add 100g of water and 80g of flour to a jar, then seal loosely.
2. Let the mixture sit at room temperature until it starts to bubble on the surface.
3. After 7 hours, feed the starter with 50g of water; and 62.5g of flour. Then let it rest overnight.

Make the dough

1. The next day, mix bread flour; and 360g of water in a bowl. Cover with plastic wrap and autolyze for 3 hours.
2. Then incorporate 180g of high-hydration sourdough starter into the mix.
3. Cover with plastic wrap, and let the dough rest for 1 hour.
4. Sprinkle salt on top of the dough. Stretch and fold the dough to incorporate the salt.
5. Cover the dough and let it sit for 3 hours in bulk fermentation.
6. Every 30 minutes, stretch and fold the dough into the center, in the shape of a boule.

Pre-shape the dough

1. Transfer the dough to a non-floured work surface, and move the dough around to form into a ball, and create tension.
2. Cover the dough ball with an overturned bowl, and let it rest for 30 minutes.

Shape the dough

1. Dust a banneton aka proofing basket with rice flour.
2. Using a bench scraper, roll the dough so that the seam side faces you.
3. Gently stretch and fold the bottom of the dough to the middle.
4. Stretch and fold the right side of the dough to the middle, then repeat with the left and top sides of the dough.
5. Pull the corners of the dough towards the center.
6. Then, transfer the shaped dough to a floured proofing basket.
7. Cover the dough and refrigerate overnight.

Bake the bread

1. The next day, remove the dough from the refrigerator. Place a Dutch oven or deep cast iron pan with a lid into the oven.
2. Preheat the oven to 450 degrees F for 1 hour.
3. Place a piece of parchment paper on a work surface, and gently drop the dough on top of it.
4. Score the bread with a sharp knife, and lower the bread into the preheated cooking vessel.
5. Cover and bake for 20 minutes to achieve oven spring.
6. Uncover and bake for another 30 minutes.
7. Transfer to a wire rack to cool.