Im sorry to leave you hangin like that. I just forgot to put it up. I will try to get to that this weekend if your still interested. Those were nothing special if I remember correctly.
I can give you the basics.
Gold medal, Better for Bread. (Sifted) (start with about half the flour and all the water on the paddle mixer, the add the dough hook and add flour about a 1/4-1/2 at a time.
60% hyd (dasani, it was just an experiment)
2% salt (goes in last, sprinkled in slowly in about 30 second intervals)
.7% yeast (IDY added in the last 5-7 min of the knead)
About a 15 min knead time after all ingredients are combined, seperated and directly into the fridge.
Brought out of the fridge on the 4th day for a room temp warm up for 3 hrs (may need more pending your room temp). and baked at 600 (pre-heated for an hour)with my cast iron setup.
No autolyse or anything like that. I have tried it quite a few times and dont really care for the effects of it personally.
I will check and make sure all is correct and edit if need be.