I decided to kinda wing a bread dough. I starter with about 3/4 cup active starter (around 100% hydration). Added 175 grams whole wheat flour, and 175 grams water. Let it sit out for about 7 hours. It got nice and bubbley and puffed up. To this I added 250 grams bread flour and 250 grams water. This I then put in the fridge and am going to take it out about 36 hours later.
What would be teh best way to tunr this into bread? I was thinking I just add flour to bring teh hydration down to arounf 65-70l Let ir rise, shape it proof it and then cook it. I was also thinking I would bring it out of teh fridge and let it warm up for a few hours before I add any flour.