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If you’re using a banneton (a woven or braided basket that helps a loaf hold its shape and creates a desired design on the surface of the dough during its final proofing), add rice flour to the banneton, filling in the crevices, and place the tightened dough shape into your preform banneton (see Figure 4-3). Cover with a damp tea towel.

If you’re using a Dutch oven, place the parchment paper into the Dutch oven and place the dough onto the parchment paper. Cover with the lid.

If you want a more sour-flavored dough, place the dough in the refrigerator for 4 to 24 hours (even longer in some recipes). If you prefer a less pronounced sour flavor, let the dough rest at room temperature for an hour.

FIGURE 4-3: Tightened and shaped sourdough being placed into a prepared banneton.

After cold proofing your dough, spread out a piece of parchment paper and gently turn the banneton over onto the parchment paper. Place the parchment paper into a Dutch oven.