On the evening of day one, mix together 1 Tablespoon active sourdough starter with ⅓ cup room temperature water. Stir to combine, then mix in ½ cup flour. Cover and let sit at room temperature overnight.

On the morning of day two, dissolve 1 Tablespoon sea salt into ¼ cup filtered water. Set aside.

Test your leaven by dropping a teaspoonful into a medium sized bowl filled with 2 ¼ cups filtered water. If your leaven floats, you're ready to proceed to the next step.

Add leaven to bowl of water and stir to combine.

Add flour, stirring in one cup at a time, until all flour is incorporated and no dry flour remains.

Cover bowl and allow to rest (autolyse) for 30 minutes (or up to 4 hours).

Give salt water a final stir to be sure all salt is dissolved. Using your hands, mix salt water into your dough. Stretching and folding until all water is incorporated.

Set a timer for 30 minutes. When timer goes off, stretch and fold the dough four times.

Continue steps 9 & 10 for 2 ½ hours, or a total of 5 stretch and fold sessions.

Let your dough rest, covered, while you prepare your bannetons or towel-lined bowls.

Dust your banneton liners or towels generously with rice flour and set aside.

Carefully pour out your dough onto a well floured work surface.

Divide your dough into two equal portions.

Working with one dough at a time, take a pastry cutter, scoop up under your dough and shape into a loose ball with your hands.

Let dough rest for 15-20 minutes.

Again, working with one dough at a time, dust the top with a little flour and turn over so the top is now facing down.

Grab the dough at 12 o'clock and stretch and fold into the center of the dough. Work your way around the dough, stretching and folding at 3 o'clock, then 9 o'clock and finally 6 o'clock.

Transfer each ball of dough to a proofing basket, placing the top down and the seam-side up.

Wrap your baskets in plastic and let rise for 3-4 hours, or place in the refrigerator for 12-18 hours.

Once your dough has risen, place your Dutch ovens in the oven and preheat to 500 degrees F.

Carefully remove your pots, one at a time, from the oven and carefully dump your dough into the Dutch oven, seam side down.

Take your dough lame, or a sharp knife, and quickly score your dough.

Put the lid on the pot and place into the oven, repeat with other loaf and bake at 500 degrees for 20 minutes.

Reduce the oven temp to 450 degrees F and bake for another 10 minutes.

Remove the lids off your Dutch ovens and continue baking for an additional 15-25 minutes until crust is golden brown.

Lift bread out of pots using a spatula and allow to cool completely on a cooling rack.