About 70% hydration.
Polish from sourdough starter that I left a night i the fridge, took it out in the morning and left room temp for 10h so it was nice an bubbly.
Bulk fermented in fridge 24h.
Balled and kept in fridge another 24h.
Baked in regular oven as I don't have anythking better.
Still pretty pleased with the result.
by LingoPlissken