Bread-Bakers v103.n050.9

Just wanted to say I tried the 80 percent hydration of just the flour 
refrigerated overnight and the yeast and salt added the next AM. Sat for 
about 5 - 6 hours on the counter with a damp bowl inverted over it, stretch 
and fold every half hour or so. Handled with very wet hands. It came out 
great! I baked it as ciabatta shape and it's the first time I've been 
really satisfied with crust, holes, texture, everything. I can't remember 
who suggested this but  I sure am grateful.

Carolyn