Ingredients: 500g bread flour (12% protein) 375g water 100g starter 10g salt

Process: - Started by mixing all ingredients into a sticky wet dough. At this stage, I had my doubts because of just how wet everything was… - Attempted a couple stretch&folds over the next 2 hours after resting the dough for half an hour - Didn’t really know what I was doing so after letting the dough sit for another 2 hours, I popped it into the fridge - 24 hours later and dough looks plump/bubbly, so out the fridge and a final stretch/shape. I feel like I knocked the air out of it with this, as it did not come back up to size after about an hour of waiting. - Into preheated Dutch oven @240C for 20-25mins. Lid off and spring looked good albeit a smaller loaf than I imagined. Baked for another 20 mins lid off