This worked out well for me! For my first bake, I always make just one loaf to make sure it works out. I halved all the ingredients in this until I got to the starter, which I completely forgot to cut in half AND I added 20 extra grams as my kitchen was cold. I realized after I had mixed it so I stopped bulk at 6 hours instead of 12 and then chilled for 12 hours. The extra starter also meant it was much higher hydration so shaping was difficult. I am happy with the bread but wish I had a bit more oven spring and a crisper crust. I am wondering if this is due to the shaping issues? At any rate I will try again with a double batch and the *correct* amount of starter LOL.

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