Once autolysed add the salt with a little of the remaining water, work it into the dough, it will immediately stiffen. Then proceed to add 2 thirds of the remaining water, a little at a time. Leave some of the water for the stretch and fold stage. Leave to rest for 20 minutes.
Add a few drops of water and stretch and fold 4 times, with 20 minute intervals.
When you get to your final stretch and fold, leave again for 20 minutes to rest.
Uncover and pre-shape the dough.
Leave uncovered on the work surface for 20 minutes. Have your banneton basket ready, lightly dusted with flour. Lightly dust your hands and work surface with flour. Follow the video for shaping. If your kitchen is more than 23°C put the shaped dough straight in the fridge to prove overnight. If it’s below 18°C leave out for 45-90 minutes, then pop in the fridge to prove overnight uncovered.