I normally use .25%
I typically make the dough around 7:30 on Tuesday and use the dough around 4ish on Saturday.
My mix process is by hand. I am trying to get away from needing my mixer, IE vacation bakes and such.
I make a ring of flour, pour in the water, and mix in the ingredients within the water.
I mix by hand, and then I do 3 stretch and folds every 10 minutes for 3 sets.
Scaled and into the fridge.