Combine ingredients and knead in stand blender at least 5 minutes. The dough should be a perfect balance between wet and dry, it will pull up from the bottom of the mixing bowl, but when you poke it, will not feel stiff, it will feel soft. Place in oiled bag or bowl, and in the refrigerator. Sometime within a week (I have gone two but depending on ingredients, that can be risky) pull bread dough from refrigerator and bring to room temperature (either naturally or in a bowl of warm water, that is what I usually do). Place in 5 inch banneton that has been sprayed with water and WELL floured with rice flour (it has to be rice flour. There are no substitutes). Allow to rise until doubled. In the meantime, preheat oven to 375. When the dough has risen, tip over bannetons onto a cookie sheet. Score the tops with a good bread lame, and place in the oven. If you wish the crusts to be crisp, spray with water prior to putting the dough in the oven. Bake at 375 degrees Fahrenheit for 22 minutes, until internal temperature of bread reaches 190.