Exclusively team same day loaves over here
recipe: 500g flour | 340g water | 150g starter | 10g salt
I fed my starter before bed and got to mixing by 9 am. I’ve actually recently started using spiral attachments in a hand mixer to do the initial mixing. So convenient, especially with a recipe that uses more starter like this one. I mixed for a couple minutes with the hand mixer on low and then let rest for about 30 minutes. I did 2 sets of stretch and folds whenever I could spare a few minutes away from the babies (no idea the exact intervals) and then 2 or 3 sets of coil folds. This was a very slack dough so it took a little more handling. I let it proof for 5 hours total in a 76° kitchen. I then shaped and placed in the banneton for final proof while the oven preheated. 30-45 minutes later I popped it in the oven at 475° for 30 minutes. Then right on the rack in the oven for an additional 20 At 400°. This is now my go to method, and it’s especially useful for people who want a more neutral but still slightly sour bread or want bread the next day by supper time!