22.00: feed starter 1:10:10 (4g starter, 40g flour, 40g water)

06.00: mix flour with water (autolyse 2 hours)

08.00: add 70g starter to dough

08.30: add salt

09.00: lamination, sprinkle laminated dough with seeds or fruit

09.45: 4 stretches and folds - 45 mins apart

10.30: 4 stretches and folds - 45 mins apart

11.15: 4 stretches and folds - 45 mins apart

12.00: 4 stretches and folds - 45 mins apart

13.15: pre-shaping

13.45: shaping

14.00: dough into fridge (to retard)

Following morning: preheat oven to 450F, bake with closed lid 20 mins, open lid for 20 mins