Day 1:

• Autolyse: Stir together 400 grams of water with 500 grams of flour for 10-15 minutes in a stand mixer. 
• Let the autolyse rest covered with a shower cap while you feed the sourdough starter and place it in a warm spot until it doubles in size.
• Mix 100 grams of active sourdough starter into the autolyse, and run it well for about 5 minutes in the stand mixer.
• Add salt and mix for 10 minutes.
• Transfer the dough to a condibucket greased with a tablespoon of oil and cover with a lid.
• Let the dough rest for 1 hour, then perform the first stretch and fold.
• Repeat every hour for 4 hours. 
• After 4 folds, let the dough rest for 30 minutes.
• Sprinkle rice flour on the work surface before turning out the dough. 
• Rotate the dough over the surface to tighten it up. 
• Carefully place the dough, seam side up, in a proofing basket dusted with rice flour.
• Cover with a shower cap and refrigerate overnight. 
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• Take the bread out of the refrigerator and let it sit on the counter while you preheat the oven.
• Preheat the oven to full heat with a deep baking pan in the bottom and a rack with a baking steel (if you don't have a baking steel, place a regular baking pan upside down in the oven and preheat for 60 minutes).
• When the oven is preheated, pour a liter of boiling water into the deep baking pan.
• Close the door and lower the oven temperature to 260 degrees Celsius (500 degrees Fahrenheit) with convection. 
• Carefully turn the bread out onto a piece of parchment paper and make a cut in the top of the loaf.
• Place it gently in the oven on the baking steel/pan with the top facing up.
• Bake the bread for 20 minutes at 260 degrees Celsius (500 degrees Fahrenheit) with steam, then for 20 minutes at 230 degrees Celsius (446 degrees Fahrenheit) without steam.
• Let the bread cool on a wire rack for 1-2 hours, if you can wait that long... :-)
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