Strengthen the dough: Using your middle finger and pointer finger, pick your dough up in the center and lift it completely out of the container until the ends release. Transfer the dough to a clean, lightly oiled bowl, coiling the ends under. Cover with plastic wrap and let the dough rest for another 30 minutes.

Complete 4 coil folds in 30 minute intervals. To perform a coil fold, use your middle finger and pointer finger to gently lift the center of the dough until the ends release from the container. Let the ends naturally tuck under the dough, turn your bowl 90 degrees and repeat. Cover your bowl with plastic wrap and let it rest for 30 minutes.

After performing the last coil fold, let the dough rest untouched for 1 hour.

Pre shape: Turn your dough out on a lightly floured surface. Gently flip the dough over and round it into a tight ball. Cover the dough with a tea towel and let it rest for 15 minutes.

Shape: Shape your dough into a batard. Place it in a banneton dusted with rice flour and cover with a shower cap or a plastic bag.

Cold proof: Place the dough in the refrigerator and let it proof overnight.

Prep: Preheat the oven to 500 F with a dutch oven inside.

Score the dough: Take your dough out of the refrigerator, unwrap the proofing basket and gently turn the dough out on a piece of parchment paper. Using a lame or a sharp paring knife, cut a large but shallow gash on the dough, about ⅛-inch deep.

Bake: Place the dough inside the Dutch Oven. Bake the dough covered for 30 minutes and 10 to 15 minutes uncovered depending on how dark you prefer your crust.

Cool: Let the bread cool for at least 2 hours and let the crumb set before slicing.

Store: Store bread in a zip top bag for up to 5 days.