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Autolyse: flour + whole wheat + malt + water, 1 hour.
Add starter, rest 45 min.
Salt + olive oil, stretch and fold x4, every 45 min.
Coil fold x2, every 45 min.
Rest 3-4 hours — watch the dough, not the clock.
Divide gently, don't deflate.
Oven at 480°F, steel preheated.
Bake until deep golden — mine took about 20-30 min.
Rest 20 min before cutting.