I was brief last night.. sorry about that. here's the 411:
Mix water, starter, and salt. Add flour.
Autolyse at room temp about 1 hour
Lift and fold
20-25 the first time
2-4 more lift and fold sessions 30-60 minutes apart
Bulk fermentation at room temp
Lift and fold to make a loose ball
rice floured banneton
in the refer for a couple hours.
I used my Weber Genesis with three burners. outside burners were higher than the center one. ran it about 425. 35 minutes with the lid on then led off time brown - which was faster than the indoor oven.
I haven't tried it yet because I made for a guys weekend. Im bringing 2 racks of baby backs, large piece of brisket, Utah beers and a "handle" of Bulleit. The other guys and bringing handles of vodka and gin along with a slew of brew. we got fly rods, guns and a house in the mountains for 4 days. we haven't seen much of each other since we all graduated college, married, kids, etc. this is gonna be fun! No wives, no ex's, no dogs, no kids.