Mix all ingredients except salt in a kitchen bowl. Let the dough autolysing for an hour.

Add salt and stretch and fold the dough 8 to 10 times. Perform 3 sets of stretch and folds during bulk fermentation, spaced out by 30 minutes.

Let the dough rest until it has risen about 20 - 50 %.

Dump out the dough on a lightly floured working space. Divide it into two pieces and form each piece into a loaf. It's up to you to decide what type of shape you prefer. Boule, batard or whatever. There is a link in the recipe notes showing my way to form a loaf.

Place the dough seam side up into bannetons or lightly floured towel-lined bowls. Use rice flour for the best result.

Let the loaves rise in room temperature or fridge depending on how much sourness you want. Colder and longer fermentation results in a more sour taste. You can also start the fermentation at room temperature and end it in the fridge. Experiment until you find the procedure for your perfect loaf. I let my loaves ferment for 6 hours in 60ºF / 16ºC. Always cover the loaves with a plastic bag to prevent the surface from drying out.

Preheat your oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below. If you have a baking stone you use that of course.

Score each loaf and place them in the oven. Lower the heat to 440ºF / 230ºC. Pour some water on the plate below and bake each loaf for 35 minutes or until the inner temperature is 208ºF / 98ºC.

Let the bread cool on wire racks.