using less starter

using less starter

Recipe calls for…

400g bread flour

200g water

300g starter at 100% hydration 

 

Numpty here has prepared 150g starter. But I still wish for the same weight loaf. So here is my recipe…

 475g bread flour

275g water

150g starter 

 

This is the method of the recipe…

1. Prepare dough

2. Stretch and fold every 10min 4x

3. Rest for one hour

4. Shape into banneton 

5. Final proof 3-6 hours

6. Bake

 

How would I adapt the timings to take into account the half as much starter and I wish to retard in the fridge overnight at the final proof stage. 

Source: Fresh Loaf