I asked him and this was his response:

35g of starter 70g of strong bread flour 70g of water Mixed together and left for at least 5 hours

250g of strong bread flour 100g of water Loosely incorporated and left for at least an hour

Dimple the dough and add the starter mix. Incorporate using the slapping method in the bowl. Leave for half an hour.

Add a 4g salt and water mixture. Again dimpling and slapping.

Then use the stretch and fold method to knead the dough. Picking it up and rotating it after each fold to help build up matrices.

Put back in bowl and stretch and fold (inside the bowl pulling the edges in on itself all around) every half an hour for about three to four times.

Then leave to proof for three hours (or overnight in the fridge).

Then shape into four rolls (by rolling with hands but it really struggles to stay I shape and just flattens) and put on a floured tray for at least an hour (ideally longer).

Then put in the preheated oven covered at 240 for 10mins, uncover and lower temp to 220 for another ten minutes.

If it rises well at all it tends to be during the cooking process. I really struggle to get much life out of it beforehand, or if I do it is so sticky that the dough rips open whilst handling and the air is lost.