Pretty happy!

Just wanted to share!

320g Central milling bread flour
80g butler gold (bread flour blend at local mill)
280g water
8g salt
100g old starter (last fed a week ago)

Autolyse 2 hours with 90% of the water.
Add in starter and mix. Wait 15 min and add salt and remaining water.

S&F x 3 every 30 min and then 2 cF 1 hour apart.
Continue bulk on counter overnight (~ 6 hours)
Pre shape and bench rest 20 min.
Banneton and cold proof 16 hours.
Preheat 475, bake at 450 lid on 30min, lid off 15min ( depends on color)