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Combine ingredients in a glass bowl and mix thoroughly. Set on counter for 2 hours.
Stretch and fold a total of 4 times with 60 to 90 minutes between, covered loosely.
Cover and leave on the counter overnight - 9 - 10 hours. Dough will be roughly double in size and smooth.
Stretch and fold until a tight ball has formed. Place the dough ball in a Banneton dusted with rice flour, cover it, and put it in the refrigerator for at least 4 hours.
Turn the dough ball out into a room temperature Dutch oven lined with parchment paper. Score the top, put the lid on.
Place the Dutch oven into a cold oven, turn on the oven set to 425 - 450 degrees Fahrenheit and bake for 55 minutes. If the top is pale, cook a little longer.
Pull the bread out of the Dutch oven and place it on a cooling rack, allow it to cool completely before slicing.