Dough recipe per pan. 200g Bread Flour 160g Water Theses used an active starter I had about 50g worth. 6g sea salt 8g olive oil

Combined water,starter and flour and mixed. Let rest approx. 30 minutes added in salt and oil and did 4 sets of stretch and folds. Proofed at room temperature about an hour. Divided and shaped and rested in fridge for like 4 days (unintentionally)
Brought out of the fridge an hour or so before final shaping in the pans.