I recently made pizza dough by putting the water and flour together (66% hydration). I let the dough sit for 3-4 hours and then mixed in the salt, yeast, and starter. I let it proof and did a series of stretch and folds over a period of another couple hours. (Mostly Joe Lavallo's recipe).
This made some of the best pizza dough I've ever made. Smooth, light, and rose nicely around the edges.
Does anyone know how this might workout with a bread dough?