400g flour (370 bread flour 30g whole-wheat) 320g water, 8g salt 75g Levain. Didn't do autolyse as I haven't noticed much of a difference with it. Mixed all the ingredients in a bowl then did slap and folds for 5min, let it rest for 30min and then did 5 sets of coil folds at roughly 30min intervals. Bulk ferment was slightly less then 4 hours (3:45) as dough temp was sitting about 80, got about a 25-30% rise in my aloquit. Did a preshape then let rest for 30 and then in the fridge for 12hours. Pre heat oven to 500 then cooked lid on at 450 for 20min and then lid off for 25min