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dancing james
The above had 253ml water at the start of a 5 hour autolyse with 255g strong bread and 70g wholemeal. Levain was around 6 hours, incorporated that first, then dimpled in the salt half an hour later. Then did a fold on the counter, then lamination. After that, 4 coil folds spaced 45 minutes apart, then 90 minutes before shaping. Spent around 12 hours in the fridge...
As for recipes, have generally stuck with a method for several months before wanting to throw the towel out...