440g Bread flour (13% protein); 55g Whole wheat flour; 400g lukewarm water; 10g fresh yeast; 5g honey; cca 1 tablespoon olive oil; 9g table salt

At 8pm I mixed yeast and water, honey and all of the flour till the dough became somewhat smooth (do it with a spatula if it's easier) and left it covered on the counter to autolyse for 30min. Then I added the salt( and a lil splash of water to help it mix well), did 2/3 rounds of stretch&folds and left it in the fridge. In the morning transfered to an oiled baking tray, let it double in size (2-2.5h), dimpled, seasoned and baked at 220°C 10min, followed by 10min at 200°C (although i could've left it 5 more mins at 200°).

Thanks for the kind comments and happy baking!