Mix starter, water and honey / sweetener first. Then add flour and mix so that everything combines not knead. And set aside for 30 minutes

Then add salt and mix again.

Do fold and strengthen the dough 30 minutes (4 turn for 2 hours)

Then 1-hour interval turn twice (that is for another 2 hours)

Then set aside for another 4-5 hours at room temperature to double in volume.

Then shape the dough into a boule. (make sure to dust the banneton with mix of rice and bread flour)

Then cover it in plastic bag and refrigerate for overnight.

Next morning when you are ready to bake pre-heat oven to 450F/ 232 C

Then transfer the dough into a Dutch oven or cast-iron soup pot. Score the dough and bake for 10 minutes.

Then reduce the temperature to 425F/218C and bake for another 25 minutes.

Then remove the lid and bake for another 10-15 minutes until the boule is golden brown and interior temperature register 200F/ 93C

Remove from the oven and transfer to wire rack cool completely then cut it into slice.