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jkaplinsky
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Make this a 48 hour dough by pulling out of the fridge to ball after one day of bulk proofing.
Use King Arthur Baking flours and Fleischmann INSTANT dry yeast.
If you don't like sugar, then don't use it. You can use honey or non diastatic malt powder instead.
The goal of cold water is to manage the dough temperature throughout the process. Higher temp doughs during mixing can overproof faster.
If using a mixer, add crushed ice.
When mixing, 'under mix' so you can perform some stretch and folds to build gluten.