Combine water and starter, mix.

Add flour and salt. Mix to a shaggy ball of dough. Cover and rest 30 mins.

Do 3 sets of stretch and folds every 30 mins. Transfer dough to an oiled cambro container and cover. Let bulk ferment until almost doubled.

Remove dough onto floured surface and use a bench scraper to cut into 4 equal portions bout 300 grams each.

Pull sides up in a stretch and fold motion to form a ball out of each one, cup & pull for tension and flip over. Let the 4 balls rest 20 mins.

Add rice flour to four 5-inch bannetons.

Flip dough over and stretch into rectangle. Add inclusions at this point if you want. I did a total of 50 grams. For the cherries and marshmallows I did 40 grams chopped cherries and 10g marshmallows. For olives/cheese I did 30g olives and 20g gouda.

Fold sides into middle, adding goodies, like a letter and roll for tension. Cup and pull. Place seam side up into bannetons.

Fridge overnight.

Preheat oven 475 with s baking stone on rack and metal jelly roll pan below it.

Carefully turn dough out onto parchment, score with a lame, and use a pizza peel to load onto stone. I did two at a time. Immediately add 1 c. boiling water to tray to create steam. Bake 20 mins then remove pan.