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. (Mine took about 5 hours in a 77° room. It had just about doubled but not quite)
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. Spread white chocolate all around reserving a bit.Fold sides into middle like a letter -add the rest of the chocolate-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 after for 30 mins for easier scoring.
Carefully turn dough out onto parchment and score with lame. Place in dutch oven. Bake 20 mins covered and 20 mins uncovered. After the 40 mins I place a cookie sheet under the pan and lower to 450. Bake approx 9 mins more until 205-208℉.
Let cool before slicing!
