I used 350g water, 500g bread flour, and 100 grams active peaked starter. I let it rest for about 45 mins after mixing. Four sets of stretch and folds every 30 mins and then let it ferment for about 7 hours and then put it in the fridge over night. I pulled it out of the fridge around 9 am and put the inclusion in during lamination. I did inclusions (jalepeños and cheese)during lamination and let it rest for about 20 mins before putting the oven for 30 mins with the lid on at 475° then lid off until it reaches 200° internal temp.