Mix all of the above into a dough and let rest 30 mins. (I use proofing box 80 degrees.)
Now start, 3 sets of stretch and folds every 30 mins. (First one-10 folds, second-8, third-6)
Let bulk ferment in Cambro container until almost doubled in size. (In my proofer it took 4- 4 1/2 hours)
Flip it out onto the counter and with hands scoot into a ball. Rest 30 mins uncovered.
Dust a banneton basket with rice flour.
Dust the top of dough with bread flour and flip it over.
Pull into a square, fold sides in like a letter and roll up.
Flip the dough upside down into the banneton.
Chill 6-8 hours. (Up to 24 hours)
Flip dough out onto parchment, score with a lame.
I baked on a steel with a shell. I preheated oven to 500. Then I put the bread in and lowered immediately to 475 for 20 covered.
Then, lowered to 450, added a pan below and baked another 20 mins.
