Mix ingredients at 6:25am
Perform 4 rounds of stretch and folds about an hour apart
Bulk ferment on the counter until increased in volume, jiggly, with bubbles on top and throughout
Preshape at 2:15pm
Shape at 2:30pm
Cold proof for 14.5 hours
Bake at 460°F covered for 22 minutes
Bake uncovered for 16 minutes
