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Feed your starter with 30g of strong white flour and 30g of water, and let it become active for 3-4 hours.
In a mixing bowl, mix the 50g of starter with the 350g of water.
Add the 500g of strong white bread flour and 1 teaspoon of salt, and mix loosely.
Cover the bowl and let it rest for about an hour.
Perform pulls and folds on the dough to build structure, about 20-25 times.
Cover the bowl again and let it rest overnight for 8-10 hours.
The next morning, prepare your banneton with rice flour.
Perform a final round of pulls and folds, then place the dough smooth side down into the banneton.
Cover and refrigerate for a minimum of 3 hours, up to 24 hours.
Preheat the oven to 220C/425F fan or 230-240C/450F non-fan.
Remove the dough from the fridge, score the top, and bake for 50-55 minutes.
Let the loaf cool for at least an hour before slicing.