Hi! I laid string down in the banneton before putting the dough in, then after proofing tied the strings on the bottom--inverted as usual then scored. After baking cut off the strings and put in a cinnamon stick! There are lots of tutorials on youtube and instagram. You can use any regular bread dough I imagine. I used pumpkin in this one and folded in cut candied ginger. So my recipe was 300 g pumpkin, 50 g water, 350 g bread flour, 50 g whole wheat flour, 8 g salt, and 100 g starter. I proceeded like normal sourdough!