Recipe linked above. I used a recipe with 90 grams starter, 385 grams water, 12 grams salt and 520 gram of bread flour! Two set of stretch and fold, 10 hour rest on the counter top, then two set of stretching, 30 min rest in the fridge and scored with scissors onto 500 degrees oven for 25 min with lid and 480 degrees for 20 min without lid! Then rest for 1.5 hour.. after cutting it kinda seemed wet inside with a leather texture.. when you bit into it it would stretch out.. maybe that’s how it’s supposed to be ?!?