I fed both my starters in the morning and started a small 250g batch with 40g of the discard and a pinch of yeast. 63% hydration, 7g of salt.

Just big enough for a small boule.

Left it out on the counter while I was at work and shaped and baked it last night.

Sliced for breakfast in the morning.

Lots of shine on the crumb. Not bad for a same day bake.