1. Mix starter and dough separately 

2. 30 minutes later, casual fold the dough

3. 2 hours later, when the starter doubles in size, combine the starter and the dough

4. 1.5 hours later, do one fold

5. 1 hour later, pre-shape the dough

6. Another hour later, do the final shaping, and put in the fridge overnight or at least 12 hours

7. Preheat the oven to 220 Celsius and prepare boiling water

8. Score the dough, spray water on the surface. Bake at 220 Celsius for 10 minutes, at 200 Celsius for 15 minutes

Baked！