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  Soaker - I don’t have wheat flakes so I’ve used something different that doesn’t need soaking for hours(recipe calls for wheat flakes) 100g Wheat Flakes (Weet-Bix)   I mixed everything by hand, very sticky/messy to knead but all goes well at the end, Bulk Fermented until almost doubled. Was very cold that time, left it on the counter overnight @ 14c deg room temperature about 11pm to 8am and probably temperature drop a bit more over night. Shaped it in the morning and let it proof in the banneton for another 3 hours @ 15c to 16c deg room temperature, 20 hours cold retard @ 4c to 5c ...

-Added starter and salt mixed by hand(Rubaud Method) -Bulk Fermented for 9 hours(Didn’t gave a gassy dough as it was cold yesterday.) -Stretch and folds in bowl 5 times 30min to 1 hour intervals -Pre-Shaped and rested for 1 hour -Shaped and left on bench top overnight. -Next morning in freezer for an hour then bake! -250c Deg for 15 Min/200c Deg for 25 Min This is definitely inspired by 'Trevor Jay Wilson' totally love this guy, he make everything looks so easy! Things that I learned from this recipe and bake, The dough ferments quicker that any other recipe.