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Option 1 - With Autolyse: Mix 438g bread flour + 146g AP flour + 350g water
Rest autolyse mixture 20 to 30 minutes
Dissolve 15g salt + 0.4g yeast in remaining 18g water slowly
Add salt and yeast mixture to dough and mix until smooth
Add 12g olive oil last and mix until smooth
Option 2 - Without Autolyse: Mix 438g bread flour + 146g AP flour + full 368g water
Add 15g salt + 0.4g yeast to dough
Add 12g olive oil last and mix until smooth
Perform 3 stretch and folds 30 minutes apart
Bulk ferment at room temperature (70°F) for 16 hours
Ball the dough and rest for 8 hours at room temperature (70°F)