Friday morning am:
Take out starter and feed 

Friday night befor bed:
Make leaven
- 75g flour
- 75g bottled water
- 75g starter


Saturday am:

Dough:

- 350g water
- 525g flour (~125g whole wheat flour, 400 AP)

Saline:

- 50g  warmed water
- 3/4T salt

Mix leaven+water+flour : rest 30min to 4hours

Fold every 30 min for 2.5 hours

Rest 30
Shape
Rest 30
Proof in bowl add to fridge

Sunday am:
take out
heat dutch oven 1 hr at 500 F

Score, put in covered
bake 20 min
reduce temp 450
bake 10 min
Remove lid bake 25 min
Bake 10 min then open oven