mix. Then autolase ... 30 min-1hr.

Strech and fold every 30 min, 2 hours. (4-5 times)

cover and bulk ferment 6-12 hours (~ double volume)

Work a little, divide into portions, put each ball in a container.
retard/rest 6 hours to about 3 days in fridge

Allow dough to warm to room temperature (about 1 hour from the fridge, more if frozen)

gently stretch into shape (try to preserve air bubbles)

Trying to get more scientific. Using some sugar, so that these can be Pretzels if we wish. Aiming for 70% Hydration, but it was a bit wet. This was still quite wet. Try less water next time...