Mix 20 g sourdough starter, 80 g water, and 80 g bread flour in a bowl.

Stir until smooth, cover, and leave at room temperature for about 12 hours or until it’s bubbly and active.

In a large bowl, combine 100 g of your levain with 360 g of water.

Add 500 g of bread flour and mix gently until combined.

Cover and let it rest for 45 minutes.

Sprinkle 2 teaspoons of salt over the dough and mix thoroughly.

Use your hands or a spatula to ensure the salt is fully incorporated.

Grease a bowl with olive oil and transfer the dough into it.

Cover and let it rest for 45 minutes.

For the next 2 hours, fold the dough every 30 minutes. Gently stretch and fold the dough, rotating around it as you go.

On a lightly greased surface, shape the dough into a rough batard shape by folding the top third and bottom third of the dough towards the center.

Pinch the seam to seal and flip the dough seam-side down. Gently tuck the ends underneath and create tension on the surface.

Dust a banneton with rice flour and place the dough seam-side up inside.

Cover and refrigerate overnight (12-16 hours). This slow fermentation will enhance the flavor.

Set your oven to 450°F (230°C) and place the dutch oven inside to heat for 45 minutes.

Take the dough out of the fridge and carefully flip it onto a sheet of parchment paper.

Use a sharp blade or lame to make shallow cuts across the top of the dough.

Carefully transfer the dough into the hot dutch oven and place the lid on top.

Bake for 25 minutes with the lid on.

After 25 minutes, take off the lid and continue baking for another 20 minutes, or until the bread turns a golden brown.

Move the bread to a cooling rack and allow it to cool for at least an hour before slicing.