Mix initial flour, starter, and water (levain) and let ripen (8-10 hours)
Mix rest of ingredients to shaggy mass (Yes! Put the levain (85 grams) in the autolyse!) – let rest 30 mins
Fold with plastic scraper (30 strokes) – repeat 3 more times at 30 min intervals
Bulk ferment at 76F for 1.5 hours – fold
Bulk ferment at 76F for 2 hours
Preshape lightly but firmly, rest 15 mins
Shape. Proof 1 hour or so
Slash
Bake with steam at 500F for about 20 mins