Mix dough ingredients

Let it sit 30 mins and do a stretch & fold.

After, 30 minutes do a coil fold adding half the inclusions.

30 mins later do another coil fold with the rest of the inclusions.

Transfer to oiled cambro let bulk fermentation finish. (I used 78 degree proofing box-5 hours)

Lightly flour your work surface and scrape out your dough.

Pull sides up into a boule and rest 20 mins uncovered.

Shape the dough into a boule or batard then place the dough in banneton with rice flour on the bottom.

At this point I put mine in fridge overnight and baked in the morning.

Bake at 500 covered 20 mins. (I used a steel and baking dome-spritzed with water)

Uncover for 20 more mins with a baking sheet added on rack below.

Cool at least an hour!