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Here you go https://fgbc.dk/38p the loaf I posted (#27) first was made with this formula.

Hint
Make sure your starter is really active (bubbly) before starting.

develop your gluten so that it...

Cold shouldn't kill it it just slows the process down heaps.
Make sure you are feeding it 50/50 flour to water by weight not volume other,wise you will have too much water.

Good to see the interest in this topic. But be Warned it's as addictive as the black art of reloading.
Here are some links I've found useful.
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