Mix flour & water, rest 1 hr (autolyse).
Add starter, then salt after 30 min.
Bulk ferment for 4 hrs with 3 coil folds (every 30 min).
Shape into bâtard, place in the pullman tin, chill overnight.
Bake: 20 min at 250°C (with steam) then 15–20 min at 220°C.
