Combine water and starter, mix.
Add flour and salt. Mix to a shaggy ball of dough. Cover and rest 30 mins.
Do 3 sets of stretch and folds every 30 mins. Transfer dough to an oiled cambro container and cover. Let bulk ferment until almost doubled.
Remove dough onto floured surface. Pull sides up in a stretch and fold motion to form a ball, cup & pull for tension and flip over. Let rest 20 mins.
Add rice flour to a banneton. Preheat oven 475 with dutch oven inside oven.
Flip dough over and stretch into rectangle. Fold sides into middle like a letter and roll for tension. Cup and pull. Place seam side up into banneton.
Cover and let rise about 45 mins-1 hour.
Carefully turn dough out onto parchment, score with a lame, and place in dutch oven. Bake 20 mins covered and about 25 -27 uncovered. I added a sheet pan under dutch oven for the last few mins to avoid the bottom getting too dark.
Let cool before slicing!
