Ingredients
Equipment
Method
- Whisk the starter into the lukewarm water (about 80°F) until fully dissolved, then add the flour and mix. Rest 30 minutes, then add the salt and do four sets of stretch and folds, 30 minutes apart.
- Bulk ferment at room temperature for 4 to 6 hours total, until about 50 percent bigger with a domed top and a few bubbles.
- Shape into a tight round, place seam side up in a banneton dusted with half the rice flour, and refrigerate 8 to 14 hours.
- Cut a bold stencil with large openings from parchment paper.
- Preheat a Dutch oven with its lid at 475°F (245°C) for 45 minutes.
- Turn the cold loaf onto parchment, lay the stencil on top, sift the remaining rice flour over it in a light layer, and lift the stencil straight up.
- Score one curved cut about ¼ inch deep beside the design.
- Bake covered for 30 minutes, then uncovered at 450°F (230°C) for 15 minutes, until the center reads about 205°F (96°C). Cool 1 hour.
Notes
Use cold dough, a bold simple stencil cut from parchment, and rice flour for the cleanest, whitest design. Dust lightly and lift the stencil straight up, then score one cut beside the design.
