Performed a 30-minute autolyse
Added the starter and allowed it to rest 30 minutes longer
Added the salt and 10g of additional water
Performed a set of coil folds every hour during fermentation
Total fermentation was about 9 hours, with 2 hours in the fridge
Tried the shaping method used by @breadstalker_
Placed the dough in the freezer to chill quickly, but forgot it for 3.5 hours
Placed the dough in the fridge
