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Make the levain: Mix 200g flour, 200g water (30C), and 40g starter. Let rise for 10 hours.
Autolyse: Mix 800g flour and 500g water.
Final Mix: Combine the autolyse and levain. Mix until ~90% gluten development.
Slowly add the remaining 300g water bit by bit, waiting for each addition to be absorbed.
Add the 22g salt and 6g diastatic malt and mix until fully incorporated.
Maintain a dough temperature of 26C. Do not let the dough go above 28C during mixing.
Do 1-2 folds during the first 90 minutes of bulk fermentation. Total bulk fermentation is 3-4 hours.
Divide, rest, and shape the dough.
Retard the dough overnight (12-48 hours).
Bake the dough straight from the fridge.