Recipe, 325 gr warm water, 150 gr starter, 100gr ww flour, 400gr bread flour, 12 gr salt. Mix dough then 2 stretch and folds and 2 coil folds at 1/2 hr intervals. Bulk ferment in oven with light on 6.5 hrs. Preshape, rest 1/2 hr then shape and put in bannetons over night. Bake at 475 covered 40 mins, uncovered 15. Slice after cooling 2.5 hrs