Mix your leaven and leave it to ferment for around 3 hours at 30°C.
Once your leaven is ready, mix your dough (hold back the salt) and autolyse for 2 hours.
Add the salt and remaining water and incorporate it into your dough (your dough will feel like it’s breaking apart, though it will come back together). Let the dough sit for 30 minutes.
Begin your series of stretch and folds at regular 30 minute intervals (2 hours).
Let your dough undergo a bulk rise for 2 hours to develop flavour