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Activate the yeast by mixing it with 100°F water until foamy.
Add the water and activated yeast to the bread flour and salt, and mix for about 20 seconds.
Let the dough rest in the bowl for 1 hour.
Perform 4 stretch and folds every 30 minutes.
Shape the dough into a ball and let it rest for 40 minutes.
Shape the dough into a batard and place it seam-side up in a proving basket.
Proof the dough in the fridge for 12 hours, or until it passes the poke test.
Preheat a cast iron pan to 475°F.
Dust the top of the dough with rice flour or regular flour.
Score the dough and bake it in the preheated cast iron pan for 25 minutes.
Remove the bread from the cast iron pan and bake for another 15-20 minutes.
Allow the bread to cool completely before slicing.