STEP 7 — Into the Banneton

1. Line your banneton with a thin, clean tea towel (or use the basket bare if it's well-seasoned).
2. Generously dust the inside with white rice flour. White rice flour is the right choice because:
   • It doesn't absorb into the dough as fast as wheat flour
   • It doesn't burn during baking
   • It releases cleanly
3. Use the bench scraper to lift the boule and place it seam side UP into the banneton. (You'll flip it again before baking, so the smooth top will end up on top.)
4. Place the entire banneton inside a large plastic bag and tie/seal it loosely.
5. Rest at room temperature for 20 minutes.
6. Transfer the bagged banneton to the refrigerator for 12–18 hours (Nick uses ~16 hours).

Why the cold proof? Cold slows yeast activity but lets bacteria keep working — the bread develops deeper, tangier flavor without overproofing. Cold dough is also much easier to score cleanly.

PHASE 3 — BAKE (Day 15 morning)