Mix water, starter, flour, salt and rest 30 mins.

Do a stretch and fold. Rest 30

On second stretch and fold, add inclusions.Rest 30 mins.

Do final strech and fold.

Transfer to an oiled cambro container and use a rubberband to mark where it begins.

Let it bulk ferment until approx. doubled.

Do first shaping by releasing dough onto counter surface.

Pull edges in (like a stretch and fold) to form a ball. Cup and fold to build tension. Flip over and let rest uncovered 30 mins.

Flip over and fold like a letter into center. Do a tension roll and fold side edges over.

Cup/fold and lay seam side up into a banneton coated with rice flour.

Place in fridge covered until the next day.

Flip out onto parchment and rub top with rice flour. Score with a bread lame.

Bake in dutch oven covered 25 mins at 450.

Then uncovered 23 mins.