Gluten-Free Artisan Bread

To make the starter: In the bowl of a stand mixer or a large bowl, mix the starter ingredients together until combined; some lumps are OK. Cover and set aside at room temperature for 2 to 24 hours. , To make the dough: Add all of the dough ingredients to the bowl with the starter. Fit the mixer with the flat beater attachment and beat at medium speed to make a smooth, sticky dough, about 2 minutes. (You can also mix by hand — some lumps are OK.) Cover and set aside for 20 minutes. The dough will begin to firm up slightly during this time and look more like dough than batter. , Transfer the dough to an oiled surface and fold and press it over onto itself, turning it 90° (a quarter turn) between each motion, about 5 to 6 times. Cover the dough with an inverted bowl and let it rest for 40 more minutes, or until the dough is puffy. , Preheat the oven to 450°F with an uncovered Dutch oven or cloche inside; the baking vessel should have at least a 4-quart capacity., Uncover the dough and repeat the folding and pressing motion 5 to 6 times, then loosely shape the dough into a round. (The dough doesn’t need to be as tightly shaped as a conventional wheat loaf; the proofing vessel will do most of the work for you to ensure a round final loaf.) Place the shaped dough seam-side up in a floured brotform or towel-lined bowl. Let it rise for 30 to 45 minutes, or until puffy. , Flip the dough out onto a sheet of parchment; gently tuck any loose edges under the dough, reshaping it slightly for a more perfected round look, if desired. Use a lame or sharp knife to cut slashes (score) the top. Use the parchment to carefully lift dough into the preheated pot.  , Bake the bread for 40 minutes with the lid on, uncover, and continue baking for another 20 to 30 minutes, or until deep brown. The internal temperature should be between 206°F and 210°F when measured with a digital thermometer, depending on the crust color. Cool completely on a rack before slicing. , Storage information: Store the gluten-free artisan bread, well-wrapped, at room temperature for up to 2 days. For longer storage, cut the loaf into slices and freeze.