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i use low protein contained flour (9% protein) and 64% hydration (62% during autolyse + 2% when add the salt).10.30 pm prepare the starter
11.30 pm autolyse ( mix flour and water (62% weight of flour)
02.30 am mix starter to autolysed flour
02.45 add salt (2% of weight of flour) rest 30 minutes
stretch and fold, rest 30 minutes
coil fold I, rest 30 minutes
coil fold II, rest 30 minutes
preshape, rest 30 minutes
shape, let the dough in room temperature 1-2 hours