Fresh baked this morning... maybe underproofed a little? Overall I'm pleased with it as the texture was good and it was less dense.
1200g AP flour
300g WW
1030g water
300g starter (100% hydration)
30g salt
Overall dough hydration was 73%
Autolyse was 30 min. 15 minutes between addition of starter and salt. One lamination, 30 min. rest and then 4 stretch and folds with 30 min. rest between. After that it had 20 min. on the counter and then one loaf had 14 hours in the fridge and one had 15 hours. The 15 hour loaf didn't seem to hold its shape as good when I prepped it for the oven even though it seemed to have decent oven spring.
