My goal is a loaf with more evenly distributed hole structure. This loaf and dough is 78% hydration (2.7Kg bread flour, 0.3Kg whole wheat, 600g 100% hydration levain 2284g water 75 g salt). I do a 40 min autolyse at ~80deg F, then add small amount of water, salt and levain. I stretched and folded 5X at ~45min interval. Kept in constant temperature of ~75 deg F. I divided the dough to six equal parts at approximately 8 hours, rest for 30 mins and shape, refrigerate overnight and bake in morning.