The instructions in my "day-by-day" posts resulted in a starter with100 percent hydration.
To 4 ounces of that starter, I added 2 ounces of bread flour and 1 ounce of water, and let that sit, covered, at room temperature overnight.
The next day, I put that into the bowl of my stand mixer, then added:
8 ounces flour
4 ounces water
I kneaded that until it was well combined, then added:
1 teaspoon salt
1 tablespoon olive oil
I kneaded a little more until it was just becoming elastic, then popped it into a plastic bag with a drizzle of olive oil to coat it, and stashed that in the refrigerator overnight.
In the morning, I took it out of the refrigerator, gave it a little massage, and left it on the counter to take the chill off, about 2 hours.
I formed it into a loaf, put it seam-side down on a baking sheet sprinkled with cornmeal, and let it rise for about 2 1/2 hours. It had just about doubled. It could have risen longer.
I baked it at 350 degrees for about 40 minutes. It had great oven spring and a nice crust. Good flavor, too.
This has been submitted to Yeastspotting.