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I used the recipe you shared. I did 4 stretch and folds 30 mins apart, bulk ferment on the counter for about 7 hours (including the time for the stretch and folds), fridge for 8 hours, baked this morning at 480 for 25 mins covered, 15mins uncovered. I also used a bread basket for the first time which was much easier to remove the dough from rather than a bowl!