Combine yeast and water, then mix with remaining ingredients until no dry bits remain. Transfer to an oiled container and let rise overnight (10 to 12 hours) until doubled in size.

Scrape dough out onto a lightly floured counter, being careful not to deflate it as much as possible. Shape by stretching each side up and pressing it down into the centre of the dough. Place seam-side down in a banneton or cloth- lined bowl that has been thoroughly dusted with rice flour to prevent sticking.

Allow the shaped dough to rise for 1 hour.

Preheat the oven to 500F, placing a round cast-iron dutch oven into the oven as it comes up to temperature.

Tip the dough out onto a square of parchment and place the dough and parchment into the preheated dutch oven. Bake with the lid on for 20 minutes.

Reduce the heat to 450F and remove the lid. Bake an additional 10 to 15 minutes until dark brown and crusty.