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Activate 2g active dry yeast in 100 degrees Fahrenheit water until foamy.
Mix 500g bread flour, 325g water, and activated yeast for about 20 seconds.
Add 10g salt and incorporate.
Let dough rest in the bowl for one hour.
Perform four stretch and folds every 30 minutes.
After the last stretch and fold, shape the dough into a ball and let it rest for 40 minutes.
Shape the dough into a batard.
Place the shaped dough seam side up in a proving basket.
Cold proof overnight for 12 hours, or until it passes the poke test.
Preheat oven with a cast iron pot inside to 475F (246C).
Dust the top of the bread with rice flour or normal flour.
Score the bread.
Bake the bread inside the preheated cast iron for about 25 minutes.
Remove the bread from the cast iron and bake for another 15 to 20 minutes.
Let bread cool 1 hr before slicing.