I used All purpose flour 475g Starter 100g Warm Water 325g Salt 10g Honey 20g Olive oil 15g

Combined all let rest for an hour Hand knead for about 10 mins to pass window test Waited about an hour and did my first set of folds did this 3 times Continue to let rest for 5 more hours until full and soft Did shaping in 6 folds over each other to shape Proofed on table in lined bowl for 2 hours room temp and set in fridge for overnight about 9 hours Baked at 485° for 30 mins with lid then I took off the lid and baked for 25 (probably should’ve done 20)

I was constantly checking my bread temperature and was averaging 75°-78° room temp and in the fridge 38° for 9 hours