Measure out your sourdough starter into a mixing bowl.

Add the water, use your hands to mix the water and starter.

Add the flour, the salt and your spices and qi blend, and use your hands to combine the mixture well.

Knead it really well for a minute or two.

Then cover the bowl with a kitchen towel, and let rest for 30 minutes at room temperature.

After thirty minutes, use your hands to gently pull the edge of the dough near the side of the bowl and fold it over.

Do this, rotating round the bowl, for all sides.

Let it rest again for 30 minutes and repeat this 3 more times with 30 minutes in between folds.

Cover the bread dough with a damp kitchen towel and let it rise for another 3 hours (5-6 hours in total) at room temperature.

After the bulk rise, gently put the dough onto a lightly floured surface.

Tuck the edges of the dough into the center a few times until it starts to resemble a ball.

Flip the ball dough over and shape the dough.

Prepare your bread proofing basket by dusting it well with flour and then place your dough, top side down, into your basket and cover with a towel.

Put it in the fridge overnight.

In the morning preheat the oven to 450 degrees with your dutch oven inside for 15 minutes.

Sprinkle the top of your bread with a good amount of cinnamon, score it with a sharp knife and lift the dough into your dutch oven.

Cook for 20 minutes covered and then 20 minutes uncovered.

Cool the bread on a wire rack before slicing and savoring the essence of autumn.