Feed starter 4-8 hours before using. Use a kitchen scale to feed the starter in a mason jar by mixing 50g starter and 50g warm water and mix using a wooden spoon to loosen it up. Then add 50g of bread flour and mix until no more patches of flour are visible. Cover with plastic wrap and let it sit at room temperature until it activates and doubles in size.

In a bowl, mix 350g warm water no higher than (110°F) with 100g of active starter. Then add 12g salt and mix in 600g bread flour.

Cover with plastic wrap and rest for 30 mins in a warm place.

Begin the stretching process. Without removing the dough from the bowl, pull the top into the center, then the left side into the center, then the bottom and right sides into the center. Cover with plastic wrap and let it rest for 30 more minutes at room temperature.

After the 30 minutes have passed, repeat the same stretching process 5 more times with 30 minutes in between.

After the last stretch, place the dough on a clean work surface and stretch it into a small rectangle. Fold it into 3rds and roll it up so the seam is on the inside. Shape the dough into a round ball.

Dust your bread-proofing basket with rice flour and semolina flour. Place the dough into the bread-proofing basket and dust with a little more semolina and rice flour. Cover and chill in the fridge for 8 hours or overnight.

In the morning, take the bread dough out of the fridge and let it come to room temperature for about 3 hours.

Place an empty Dutch oven pot (with lid) in the oven and let it preheat to 450 degrees Fahrenheit.

Carefully flip the bread dough onto a sheet of parchment paper. Use a blade to make a few slits or designs on top of the bread.

Place it inside the hot Dutch oven pot and put the hot lid on top. Bake it covered for 30 minutes, then uncovered for 15-20 minutes. Let the baked bread cool before slicing.