Mix all ingredients together and let sit for 30 minutes (keep dough in oven with just the light on if your home is cold)
Do stretch and folds every 30 minutes for 2 hours
Bulk ferment for 5 hours on the counter
Shape and add inclusions if desired
Place in banneton and place in fridge for about 6 hours
Preheat oven to 490°F
Place loaf in bread pan and score the loaf
Bake loaf for 25 minutes (be sure to add an extra pan with only water for steam)
Remove from oven and let sit for an hour minimum before cutting