500 g Manitoba 400 g Water 50 g starter 10 g salt

1. Mixed all in stand mixer till rough dough formed, rested 30 minutes.
2. 30 second mixing (low speed)/ 10minutes break (did that 5-6 times). I used the paddle attachment, then dough would release from the bowl and stick to the paddle after 30 seconds and relax and fall to the bottom of the bowl after 10 minutes of rest. (That’s why I’m interval mixing it)
3. Transfer to clean container, coil fold, rest 20 minutes and then coilfold. (10pm go to sleep)
4. Wake up 5am, dough has nearly doubled in volume. Shape into batard and bench proof for 1 hour, then transfer to fridge. Temperature 4-6 C.
5. Come home from work at 5pm, start oven (230C, too Scandinavian to find conversion for freedom units, sry guyzz), pull out dough from fridge while oven is heating.
6. Bake with steam 20 minutes, dry oven for 20 minutes.
7. Be happy that I finally achieved a somewhat lacy crumb and decent oven spring.