Stir well, cover and leave on the counter
to double overnight
780g of flour
530g of water (75% Hydration)
27g to 30g of salt
Mix dough using the Autolzye, Stretch and Fold method.
If baking same day, cover and let dough rise until
triple in size.
If not baking same day, refrigerate immediately after
the last stretch and fold.
When ready to bake remove from fridge and
let dough warm up and start to rise again.