About 2 to 3 hours before you start making the bread, take your sourdough starter out of the fridge, feed it with 40g of filtered water and 40g of strong white bread flour, mix it well, cover it, and let it sit.

In a bowl on your kitchen scale, add 60g of the prepared sourdough starter, reset the tare, then add in the salt and tepid water. Reset the tare once more and add in the 500g of strong white bread flour. Mix well with a spoon and cover the bowl.

After one hour, uncover the dough and gently bring the edges toward the center 15 to 20 times. Cover it again and let it rest.

Continue the folding process two or three more times over the next several hours until the dough feels smooth and elastic.

Prepare a banneton basket by dusting it with rice flour. Do one final fold of the dough and place it in the basket, sprinkle flour on top, cover it, and let it prove overnight in a cool place.

On baking day, preheat the oven to 230°C (220°C Fan) or 450°F. Line a large cast iron casserole dish with baking paper, invert the dough into the pot, score the top, place the lid on, and bake for about 50 minutes until it's golden brown.

Carefully take the bread out and let it cool on a wire rack for an hour before slicing.