Yeah, just sourdough, it’s the tartine country loaf.

These were a mega-batch, so the ingredients were as follows:

1900g king arthur all purpose 200g whole wheat 600g pretty active, but fridge-cold starter 1400ish grams of water

Autolyse like 20 minutes? Then add 42g table salt mixed with 60ish grams water.

Folded like three or four times over a couple hours, total bulk ferment was maybe 4 hours?

Then I started baking first thing next morning, equating to roughly 18 hours in the fridge