Day 1 10pm - Mixed levain 10g starter, 100g flour (50/50 AP/WW), 100g water. Left at room temp ~65F

Day 2 6:50am - Mixed dough, 85F water temp. Autolyse for 2 hours. Rubaud mixing method 5 mins, 10 mins rest, 5 mins mixing.

Day 2 9:15am - Start bulk. Placed in proofing box (78-80F).
Dough definitely looks smoother, but doesn't seem to hold together like the video. However, even after 1st fold, dough not collapsing to the edge of bowl.
6 folds total.

Day 2 2:10pm - Shaped on wood cutting board. Didn't seem to need flour during preshape but after 30 min bench rest things got really sticky. Had to move to the stone counter and use some flour for the final shaping. Preshaped again and then did the final shape.

Day 2 2:50pm - Proof (78F). At 4:22pm didn't pass dent test so bumped up temp to 83F.

Day 2 5pm - Baked (dough flattened a bit during transfer). Preheat 1 hour with baking steel on bottom rack. Bread darkened really fast after removing top. To long preheat or because of baking steel? Lowered to 430F after 10mins w/o lid.

This one had no ears. Scoring not deep enough? Flavor was mild, hardly any tang. Probably because didn't cold ferment?