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 bread flour, 400 AP)

Saline:

- 50g  warmed water
- 3/4T salt

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

After rest, add in salt solution

Fold every 30 min for 2.5 hours

Rest 30
Shape
Rest 30
Proof in bowl add to fridge - try adding a few paper towels in the bottom of the bowl to wick away any moisture so the dough doesn't stick to the floured cloth

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
Turn off oven and crack the door 
Leave in another 5-10 min

Cool for 45 minutes before slicing