The leaven looks good, but it’s not quite there yet. I moved it to a warmer location, and after a couple of hours it was frothing on top, a good sign. I mixed the dough with 50ml less water, like last time. I gave it a 50 minute bench rest in the bowl. I then did the first turn, with the 20g salt and the last 50ml water. This is the 50ml of water that I left out last time; I am getting better at coping with wet doughs. We then went off to the neighbor where I am baking and did a role-playing session during which time I also did the dough turns every half-hour. I had originally planned to bake that evening, but ran out of time, so I brought the dough home again and continued doing turns (this ended up taking around 8 hours from the initial mix of the dough). Then I split the dough into two pieces, did the basic shaping and let them rest for 30 minutes. I did the final shaping and put them into the two bowls lined with tea towels dusted with rice flour and put them in the fridge. Tomorrow is another day.