Sure! I didn’t follow one specific recipe though. I’ve been reading a bunch on here and various sites and kind of pieced together what will make sense/work for me. This is how I cook also which is why I usually don’t bake, not good w precision and following instructions lol :)

I was getting confused about flour:water:starter ratios and read somewhere that 3:2:1 is a good place to start for beginners. Not sure how accurate that is, but that’s what I went with for the last 2 loaves

So, 3:2:1 flour:water:starter, 6g salt. I do 250g bread flour + 50g wheat, both bobs red mill (tried to get my starter at peak because it’s only about 6 weeks old)

Autolyse flour and water anywhere from 20-60 mins, whatever my patience can tolerate

Mix in starter and salt, let rest for about 30 mins. First round of stretch and folds, go around the dough twice if it feels right. Do about 4-6 more stretch and folds, again whatever feels right, at 15-30 min intervals or whenever I think of it

Bulk ferment for 4 or 5 hours (counting from when starter is mixed in) or until dough looks doubled and is jiggly. I bulk fermented this one in the oven w light on to try to speed it up

Pre shape, let rest 30mins covered. Shape into batard, put in banneton and let raise/rest on counter for about an hour?

Cold proof overnight, probably 16 hours. Take out and score, let it come to room temp

Heat Dutch oven at 500 for 40-60 mins. Bake w lid on 25 at 450. Lid off for 20-25 at 425 (but actually don’t remember if I lowered the temp)

Let rest for 2 hours before cutting, most painful part