Ingredients
100 grams active sourdough starter
394 grams bread flour
250 grams water
8 grams kosher salt
2 tablespoons rice flour, or as needed
Directions
Step 1
Combine the active sourdough starter, bread flour, water, and salt in a bowl. Mix until well blended and sticky.
Step 2
Cover the bowl with aluminum foil and let the dough stand at 21-24°C (70-75°F) for 4 hours.
Step 3
Uncover the dough and fold it over onto itself using wet hands three to four times. Cover again and let it ferment for an additional 2 hours.
Step 4
Generously dust a proofing basket (banneton) with rice flour.
Step 5
Scrape the dough onto a lightly floured work surface and shape it into a smooth, round ball. Place the dough into the prepared basket with the smooth side down, and pinch the rough edges together toward the center to maintain a round shape.
Step 6
Cover and refrigerate for 12 hours to slow the fermentation process.
Step 7
Remove the banneton from the refrigerator and let the dough sit in a warm spot for 3 to 5 hours, or until it springs back slowly and retains a slight indentation when poked gently with a finger.
Step 8
Preheat the oven to 230°C (450°F) and line a rimmed baking sheet with parchment paper.
Step 9
Dust the surface of the dough with flour. Gently invert the banneton over the center of the baking sheet and flip the dough out onto the parchment paper. Score the top of the dough about 3mm deep with a sharp knife to create a shallow slit running across the center. Lightly mist the entire surface with water.
Step 10
Bake in the center of the preheated oven until the loaf is beautifully browned, for 25 to 30 minutes.
Step 11
Transfer the loaf to a wire rack and allow it to cool completely before slicing.