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@cmburns
I should add I changed up the process slightly with bulk fermentation; did the fold and turns for two hours, left it for an hour and then put in the fridge at midnight instead of doing pre-shape/bench rest/shaping; left in there for about 16 hours or so, then did the above and left them at room temp (covered) for a few hours while preheating the oven.
As for hydration, 70% (I think); normally calls for 700+50 but I dropped it to 650+50 to see how it panned out