TIMELINE: Mix started ~3:32pm 08/19/26. At ~30min mark (~4:02pm), added salt and massaged the dough (delayed-salt / salt-after-autolyse-style technique - flour+water mixed first, rested, then salt worked in by hand). No further fold/retard/bake timeline detail given by USR369 beyond this. RESULT (confirmed 08/23/26): came out great -- a little flat, caused by the dough being too wet. Lesson for next bake: reduce hydration or tighten shaping/handling next time to avoid the same flatness.