Hour 24: (Because I actually forgot I had it on the counter), added 3g honey, prayed to the gods that the yeast was still alive, 665g water, 951g flour, 30g salt. Rested 2-3 hours and split into 6 balls, fridged the dough tray until bake day.
FWIW It took 5 hours for my dough to come to RT, YMMV.
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Hour 0: 1g yeast, 150g water, 150g flour, 3g honey
Hour 24: (Because I actually forgot I had it on the counter), added 3g honey, prayed to the gods that the yeast was still alive, 665g water, 951g flour, 30g salt. Rested 2-3 hours and split into 6 balls, fridged the dough tray until bake day.
FWIW It took 5 hours for my dough to come to RT, YMMV.