Starter for levain feed 3x (every 12 hours)

Day 1 8:40am - Mixed levain (25g starter, 25g ww, 100g ap, 100g water). Stored in oven for about half the time with light on (~82F).

Day 1 5pm - Mixed dough, 1 hour autolyse. Used rubuad mixing method. ~5 mins mixing (off and on), 15 min rest, ~5 min mixing.

Day 1 5:40pm - Start bulk ferment (6 folds, stored in oven with light on).

Day 1 10pm - Shape

Day 1 10:40 - Retard in fridge

Day 2 4:30pm - Baked (placed baking steel on the rack under)

Results:

Noticeable but not overpowering tang. Not very much oven spring on this one. Darkened faster (over ferment or increased heat from baking steel?). Not very round, odd shape (from transfer or shaping?)