Take your sourdough out of the fridge and refresh it.

Time: 08:00: Mix water and flour together in a stand mixer with a dough hook. Knead the dough until all the flour is well incorporated and the dough is smooth. This takes about 5-10 minutes.

Let the dough rest for 60 minutes.

Time: 09:10: Knead the sourdough into the dough at low speed and add flaky salt, letting the dough knead for 10 minutes.

Grease a container with oil and pour the dough into it. Let it rest in the container with the lid on.

Time: 10:30: With a damp hand, stretch and fold the four corners of the dough one at a time. Put the lid back on and let the dough rest again.

Time: 11:30: Repeat stretch and fold.

Time: 12:30: Repeat stretch and fold.

Time: 13:30: Dust the countertop with rice flour and turn the container upside down, letting the dough slide out on its own. This may take some time. Once the dough has slid out, perform another stretch and fold before turning the dough with the fold facing down on the counter. Then, gently tighten the dough by carefully pulling/turning it over the counter using one hand and a dough scraper.

Let the dough rest on the counter for 30 minutes before tightening it again and gently placing it in a proofing basket lined with a cloth and dusted with rice flour.

Cover the bread with a shower cap and refrigerate overnight.

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) with a baking steel and let the oven heat for at least 30 minutes. The baking steel helps to achieve an even higher temperature.

Carefully turn the dough onto a piece of parchment paper and make a cut in the top of the bread.

Place the bread in the oven and bake for 20 minutes initially.

Then reduce the heat to 220 degrees Celsius (428 degrees Fahrenheit) and bake for another 20 minutes.

Let the bread cool on a wire rack for about an hour before slicing.