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The night before, feed your starter a 1:3:3 ratio. Mix your active starter and water together until you get a white milky mixture.
Add in the flour and salt and mix until flour is completely absorbed.
Cover and let it rest for an hour and then come back for a stretch and fold.
After that, set your bowl in the oven with the light on to bulk ferment.
Take the temp and once it's between 75-80, start your first shaping. Cut the dough in half and start shaping your loaves.
Cover and let it rest for 20 minutes.
While this is resting, preheat oven to 450 degrees with your Dutch oven inside.
Shape one more time, sprinkle rice flour, score, and place in your oven for 30 minutes with the lid on, then another 20-25 minutes with the lid off.
Let it cool, then enjoy.