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Pdf12:00 PM - Autolyse: Mix 500 g flour + 325 g water until shaggy. Rest 30 min in chamber.
12:30 PM - Add 150 g starter + 10 g salt. Pinch and fold until incorporated.
1:00 PM - Stretch & Fold #1.
1:30 PM - Stretch & Fold #2.
2:00 PM - Stretch & Fold #3.
2:30 PM - Stretch & Fold #4 (final strengthening fold).
2:30-4:30 PM - Bulk fermentation in 77°F chamber. Watch for 50-70% rise and jiggly dough.
~4:30 PM - Pre-shape: gentle round. Rest 20 minutes.
~4:50 PM - Final shape and place seam-up in banneton.
5:00 PM - Cold proof in refrigerator (14-20 hours).
Next Day - Bake: Preheat Dutch oven 475°F for 45 min. Bake 20 min covered, 20-25 min uncovered. Target internal temperature 205-210°F.