Mix the water with the sourdough.

Then add the flour and leave the mixture to rest, covered, for 1 hour.

Mix in the salt. Rest for 1/2 hour. ( covered )

Stretch and fold the bread and let it rest covered for 1/2 hour.

Stretch and fold the bread and let it rest covered for 1/2 hour.

Stretch and fold the bread and let it rest covered for 1/2 hour.

Stretch and fold the bread and let it rest covered for 1/2 hour.

Stretch and fold the bread and let it rest covered for 1/2 hour.

Bulk fermentation. Let the bread rise until it has doubled in size.

Then fold it on the work surface and rest for 1/2 hour.

Then fold and place in a proofing basket.

Put it in the fridge. It will stay there for about 12 hours.

Preheat the oven to 250 degrees. And place a bowl with ice cubes in it.

Then place the bread in the loaf tin.

Dust with rice flour and cut into it.

Cover with a second loaf tin and bake for 15 minutes.

Turn the temperature down to 220 degrees and remove the loaf tin.

Bake the bread for about 15-20 minutes.