In a big mixing bowl add the water and flour. Using your hand mix it all toegther. No need to knead, just bring it together so there are no dry flour bits.

Cover and let it rest for 2 hours

Add the ripe starter to the dough, wet your hand and mix the starter to the dough. This step needs to be done quickly. Use your fingers and thumb to pinch the dough. Cover and let it rest for 15 minutes.

Sprinkle the salt and once again using your wet hand incorpotrate the salt in the dough.

Wet your counter or table by rubbing little water and take the odugh out. We will do the slap and fold technique to strengthen the dough. Just grab the odugh with your hand and slap it on the table and then fold it over. Grab the dough at 90 degree and repreat. Continue slapping and folding the dough for 2 minutes. (watch the video to understand it better)

Put the dough back in the bowl and cover it. Let it rest for 30 minutes.

We will not do 6 rounds of stretch and fold technique. First four rounds at a gap of 15 minutes and then rest two at a gap of 30 minutes.

For stretch and fold, Wet your hands, gather a portion of the dough and stretch the dough upward, then fold it on the other side. Now rotate the bowl 180 degree, stretch and fold the same way. (Keep in mind that the dough will still not be very stretchy at this point, it will get better after 3rd stretch and fold). Next, rotate the bowl 90 degree and follow the same stretch and fold. Finally rotate to 180 for the last stretch and fold of the dough. Complete the stretch and fold method by grabbing the entire dough by bot hand, light it towards yourself, then fold on both the sides to form a smooth round top.

Once you are done with 6 rounds of stretch and fold, cover and let it bulk ferment for 2 to 3 hours. Depending on the temperture inside your house, it might ferment sooner or might need more time. You should see air pockets and the dough should have risen almost double in size.

Nextstep is to prepshape the bread. So dust little flour on the board and carefully take the dough out of the bowl to the dusted area. Don't deflate the dough in the process so be gently.

Dust bit more flour on the dough, especially on the edges and then using a bench scrapper, pull the dough towrds you in a circular motion. Repeat the process a few times to preshape the dough into a circular fluffy ball. (watch the video)

Leave the preshaped dough uncovered for 30 minutes.

Dust little flour on the dough and flip it in one quick motion. Stretch the sides carefully to form a rough rentagular shape.

Fold the oppdsite edges one of top of another. Then lift from the side and roll it like you roll a blanket.

Once again sprinkle little flour and using a bench scraper, shape it into a circular dough.

Dust flour in your banneton basket or a bowl layered with cloth. Then flip the shaped dough and place it on the basket or bowl.

Cover with a linnen and place in a grocery bag. Seal a bag with a clip and place the bag in the refrigerator for 15 hours.

After 15 hours, place the caserole that you will be using to bake the bread in the oven along with the lid. Preheat the oven to 500F. The bread is baked covered for 30 minutes and uncovered for 20 minutes. If you want to bake the bread in pizza stone of cookie sheet, that is fine too, but need something to cover the bread.

Once the oven is preheated, take out the bread fom the refrigerator. Dust little rice flour on the dough and quickly turn it on a parchment paper. Score the bread using a sharp knife.

Carefully place the bread with the parchement in the preheated casserole. Cover and bake for 30 minutes.

Then reduce the heat to 475 and bake for 20 minutes.

Once done, let the bread cook down completely. I give to 5 to 6 hrs before I slice the bread.