In a clean jar, combine 22g of your bubbly sourdough starter with 22g of flour and 22g of lukewarm water. Mix thoroughly and allow it to ferment for 4 to 6 hours.

In a bowl, whisk together 500g of bread flour, 15g of turmeric powder, and 5g of black pepper. Pour in 350g of filtered water and stir until a cohesive dough forms.

Cover the bowl with a damp cloth and let it rest for 30 minutes.

Add your prepared levain and 10g of salt to the dough. Mix until incorporated and let it rest again for 30 minutes.

Perform two sets of stretch and fold every 30 minutes for 2 hours, then let the dough rest for 30 minutes.

Turn the dough onto a floured surface, shape into a round, and let it rest. Then shape into a batard or oval loaf and place seam-side up in a banneton dusted with rice flour.

Cover the banneton and transfer to the refrigerator for 8 to 14 hours.

Preheat your oven to 500°F (260°C) with a Dutch oven inside for 30 minutes.

Transfer the dough onto parchment, score the top, and place in the Dutch oven. Bake covered at 450°F (232°C) for 20 minutes, then uncover and bake for another 17 to 20 minutes.

Transfer the bread to a wire rack to cool for at least 2 hours before slicing.