STARTER: Fed late morning 07/27/26. Used at post-peak (hungry/falling) same day. DOUGH START: ~4:00-4:30pm 07/27/26. BULK FERMENT: ~4:00-7:30pm (~3hrs room temp at 5,500ft). SHAPE + FRIDGE: 7:30pm 07/27/26. COLD RETARD: ~7:30pm 07/27 to ~6:45am 07/28 (~11hrs). BAKE START: 6:45am 07/28/26 — oven preheat 475F with Dutch oven. ADDITION: Fresh rosemary ~2 tbsp added during stretch and fold.