I know, I'm mixing culinary nationalities with abandon here but what the hell
else do I call it?<g>

WARNING - I've made this ONCE, so no guarantees.

500 gm 13.0% (n.b. the "13.9" figure in my previous post was a typo) protein
white flour
400 gm cold water - from the tap (US "faucet")
10 gm salt

I mixed all those on speed 1 , dough hook, 8 minutes, smooth but, as I'd expect
at this hydration, no sign of elasticity.

Bowl into a plastic bag, into the fridge for 48 hours.

Out of the fridge, warmed up by placing the bowl in a bigger bowl full of hot
water, dough temp 70F, then added 100 gm Ed Wood's SF culture at 150% hydration
and, this time, VERY active.

Mixed 3 minutes on 1, balled round the hook amazingly quickly.

Thank you gentlemen, the dough did gather elasticity just sitting.

Onto the floured counter left to relax for 30 minutes cut into 3.

"shaped" into domed rectangles by tucking the edges under with a floured
benchknife.

Covered with oiled clingwrap, left 2 hours til bubbly.

Edges tucked in again to restore height, another 2 hours, large bubbles under
the surface.

Inverted by sliding a bench knife under and rolling the loaves over. Picked up
GENTLY AND VERY QUICKLY onto the superpeel and into a 575F oven with stones. 20
minutes was ok for mine, internal temp 208F.

A bit brief but, as usual, I'm happy to add detail.

Just having a light supper of one of the half loaves with German
Kalbsleberwurst and those little gherkins called "cornichons". Washed down with
a wheatbeer. If God made anything better, he kept it for himself.

John