Weigh out your sourdough starter and water into a large mixing bowl. Mix the water and starter together briefly. Add the flour and salt and mix to form a shaggy dough.

Cover the bowl with a damp tea towel and let it sit for around 1 hour.

After the autolyse, bring the dough together into a ball by stretching it up and over itself until smooth, then let it rest for 30 minutes.

Perform 4-6 sets of stretch and folds over the next few hours, stretching the dough 4 times for each set and leaving around 15 minutes in between.

Cover the dough with a plastic cover and allow it to bulk ferment until it doubles in size.

Once the first ferment is done, shape the dough into a boule or batard on a floured surface using rice flour.

Place the shaped dough into a floured proofing basket or container smooth side down.

Cover loosely with a plastic bag and place in the fridge for 5 to 36 hours.

Preheat the oven to 230C/450F and place a Dutch Oven inside to heat for at least 1 hour.

Remove the dough from the fridge and gently place it onto parchment paper. Score the top of the dough.

Carefully transfer the dough to the hot Dutch Oven, cover it, and bake for 30 minutes at 230C/450F.

Remove the lid and bake for an additional 10-15 minutes at 210C/410F.

Once baked, remove the bread and place it on a wire rack to cool.