100-125 g starter 400 g water 13 g salt 660 g bread flour
Mix starter, water, salt. Add flour.
Mix until just barely integrated.
4x [Wait 30 minutes, stretch and fold]
Bulk ferment
Turn oven to 450, put water bowl on lower shelf
Split dough 3 ways, shape loaves with MINIMAL flour
Place parchment paper on cookie sheet, and sprinkle minimal rice flour
Set 3 boules on parchment paper, wait until oven comes to temp
Bake 15 minutes, then remove bowl of water
Bake another 15 minutes, then check doneness with thermometer
Once 200 degrees F is reached, remove and let cool on rack.