9:30 AM – Mix Dough

Mix flour, salt, yeast, and warm water until shaggy.

Cover and rest 30 minutes.

10:00 AM – Stretch & Fold

Perform 1 set of stretch & folds (repeat at 10:20 & 10:40 if desired).

After final fold, cover and let rise in a lightly oiled cambro container for bulk fermentation.

10:40 AM–12:15 PM – Bulk Fermentation

Let dough rise, covered, in a warm spot for 1.5 hours or until nearly doubled and bubbly.

12:15 PM – Shape the Dough

Lightly flour your work surface.

Turn the dough out gently and shape into a boule:

Fold the edges of the dough inward toward the center.

Flip it seam-side down and use cupped hands to tighten the surface by turning it in a circle.

12:30 PM – Final Proof

Place the dough seam-side up in a well-floured banneton or a bowl lined with a floured towel.

Cover and let rise 45–60 minutes until puffy. Preheat your oven to 475°F (245°C) with a Dutch oven inside, lid on.

1:15 PM – Score and Bake

Carefully turn the proofed dough onto a piece of parchment paper. Add more rice flour on top, if needed.

Score the top with a bread lame or sharp knife.

Transfer it into the preheated Dutch oven with the parchment paper.

Bake:

20 minutes with the lid on

15–20 minutes uncovered, until golden brown and crusty.

1:55 PM – Cool

Remove from the Dutch oven and place on a wire rack.

Let cool for at least 1 hour before slicing (resist the temptation—it finishes cooking while cooling.)