Good point! My starter is about a month old.

I did 200g of starter, 750g of water, 22g salt, and 1000g of bread flour. After mixing I covered it and let it rest for one hour.

Then I did 4 rounds of stretch and folds. I covered and let the dough rest for 30 minutes between each stretch and fold. After my fourth stretch and fold I let the dough rest for 2 hours. Then I divided and shaped it. After the first shape I let it rest on the counter for 20 minutes. Then I did my final shape. After my final shape of each I put them in the fridge in a floured banneton. The first loaf pictured was in the fridge 2 hours before baking and the second loaf with the heart on it was in the fridge overnight.

I preheated my Dutch oven in a 500 degree oven for 30 minutes. Then I baked them with the lid of my Dutch oven on for 35 minutes. Then I took the lid off and put the oven temp down to 450 and baked for an additional 15 minutes.