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 450 with dutch oven inside oven.
Flip dough over and stretch into rectangle. Add some of the inclusions and fold 1 side into middle. Add more inclusions and fold over other side like a letter. Add rest of inclusions and roll for tension. Cup and pull. Place seam side up into banneton.
Cover and let rise about 45 mins-1 hour. (Can also pop in fridge 20 mins to make scoring easier.)
Carefully turn dough out onto parchment, score with a lame, and place in dutch oven. Bake 30 mins covered. Remove cover, lower temp to 425 and bake 10 mins. Place a sheet pan under the dutch oven and bake for the final 20 mins.
Temp should be around 208.
Let cool before slicing!
