My 2 loaves for today and the best I’ve made so far!

Recipe taken mainly taken from the book: The Perfect Loaf

Autolyse
1000g Bread flour (~11.5% protein)
600g water

Mix
30g water (may need an additional ~30g)
25g fine sea salt
220g levain (or 100% hydration starter)

1. Mix autolyse and let sit for about 30 min
2. Add the rest of the mix to autolyse. Only add 30g water and see if more is needed
3. Stretch and fold for about 4-6 minutes
4. Start bulk fermentation. 3 sets of stretch and folds in 30 min intervals.
5. Let dough rest for another 2 hrs and 30 min
6. Divide and preshape
7. Let rest for about 30 min
8. Shape dough and place in baskets to proof
9. Place in fridge to proof for about 18 hours
10. Bake 25 min covered and 15-20 min uncovered until desired darkness

For blueberry lemon
1. Zest about 3-4 lemons
2. Use as many fresh blueberries as you desire

After bulk fermentation and before shaping add zest, blueberries and sprinkle some sugar over dough. Fold 2 more times and repeat the process.