Feed your starter with flour and water at a 1:2:2 ratio. Keep in a cozy warm spot (24–26°C) until it triples in volume, fills with airy bubbles, and reaches peak (~4–5 hours).

Combine all recipe flour and ~95% of the water until no dry flour remains. Cover with a damp cloth and rest for 30–60 minutes.

Spread bubbly levain across dough and dimple in. Add fine sea salt with the remaining splash of water. Fold dough over itself for 3–4 minutes until cohesive and smooth.

Perform 3 to 4 sets of stretch-and-folds or gentle coil folds spaced 30 minutes apart. Wet your hands with water, lift dough from middle, stretch upwards, and tuck underneath. Rotate 90° and repeat.

Let the dough rest quietly undisturbed in a warm container. Look for rounded domed edges, surface bubbles, and a slight jiggly wobble when gently shaken.

Lightly dust the counter. Tip dough out and gently shape into a round with a bench knife to create surface tension. Let rest uncovered for 20 minutes to relax gluten.

Shape into a batard (oval) or boule (round). Dust proving basket with rice flour. Place shaped loaf seam-side up into banneton. Stitch seams if needed for extra structure.

Preheat oven + Dutch oven to 240°C / 465°F for 45–60 mins. Turn cold loaf onto parchment, score at a 45° angle with a razor blade. Transfer into Dutch oven, drop 2 ice cubes under parchment for steam, cover lid, and bake 20 mins. Remove lid and bake 20–25 mins at 220°C until deep golden amber.

Transfer loaf to a cooling rack. Listen to the loaf "sing" as the crust crackles! Wait at least 1–2 hours before slicing so internal steam finishes setting starches.