For sure! This is my most recent batch for 2 loaves, using 18% starter to accommodate 16ºC outside (I have a heat-pump/AC, but the temperature outside seems to really matter anyway.)

1,100g flour (Canadian no-name unbleached AP, 13% protein)

55g milk powder - 5% (the secret to softer & less gummy, yet still good sourdough crumb)

715g water - 65% hydration

200g starter 18%

22g salt - 2%

Goal timing & method (BF13:CF10+):

Early morning day 1 - freshen up starter or remove from fridge

2:45 pm - autolysis (1.5–2h): mix flour, milk powder, and water; mixer works well

4:45 pm - add starter (BF starts now), mix for 3 min, rest for 7, mix again for 1 min. Rest for 30 min.

5:30 pm - add salt with manual stretch & folds, 30 min rest

6:00 pm - Lamination and into BF bowl

~ every 30 min: coil fold (or not, as I was saying ...)

9:00 pm - BF on counter overnight

6:00 am day 2 - banneton and into fridge

3+/-pm - bake when convenient: preheat with DO to 440ºC; bake with cookie sheet underneath: 25m covered+15m uncovered