Feed your starter six to eight hours before use. I feed it 50 grams flour and 50 grams water. If your starter is a white flour starter, feed it with white flour. (See sample baker’s schedule below.)

Measure 300 grams water in a container, then bring scale to zero and pour in the starter. Check to see if it floats. If it does not float, your starter is not active and not optimal for use.

Add your flour and mix for two minutes. Cover and set aside for an hour.

After an hour, measure and add the salt and knead by hand for four to six minutes or until dough is basically smooth. I like to take the dough out of the container for this and knead on the counter until the salt is fully incorporated and you can’t see the bits anymore.

Leave the dough to rise for three to five hours, with stretch and folds every hour or so.

Once done with all the stretch and folds, shape the dough, and place into floured, lined banneton or bowl and refrigerate (covered) for 18 to 24 hours.

Preheat oven and Dutch oven with the lid to 475 to 500 degrees Fahrenheit, depending on your oven.

Turn your dough onto Gefen Parchment Paper sprinkled with rice flour and spread rice flour over the loaf. Score and place into your pot.

Bake for 20 minutes covered and 20 uncovered (I use timers for each).

Let your loaf cool on a wire rack minimum two hours before cutting.