Activate the yeast in warm water and mix the starter ingredients and let proof overnight

Mix all the dough ingredients with the starter (except the water and oil) those go in last

Knead the dough for 8 minutes in a mixer and let proof for 1hour 30 minutes

Transfer to a clean floured surface and make desired shape

Rest the dough for another 40 minutes

Cover with a damp towel and bake for 20 minutes at 220°c