In a large bowl combine all ingredients. Mix well so that all of the flour has been absorbed.

Cover and let ferment for 8-10 hours.

Once the dough has doubled in size. Gently stretch into a rectangle and then fold up into a rough ball. Flip the dough over and shape using a push and pull motion. Do this gently, you do not want the surface to tear, but want the folds no longer visible.

Alternatively, you can place the dough into a standard loaf pan if shaping is intimidating.

Sprinkle the loaf with brown rice flour and place into a small bowl (or banneton basket). Sprinkle a little more brown rice flour, cover and let proof for 30-90 minutes on the counter at room temperature or place into the fridge for at least 3 hours and up to 3 days. ⁣

When you are ready to bake place your dutch oven in the oven and preheat to 450F.

Flip your dough onto a piece of parchment paper and score the bread.

Finally, gently place your parchment lined loaf into your dutch oven.

Bake covered at 450 for 20 minutes, then uncovered at 425 for 20 minutes. Your crust should be nice and golden brown when it is done. If you aren’t sure if your loaf is completely cooked, use a thermometer to see if the internal temperature reaches 190 F.