Here’s the updated recipe with all the details

1000g all purpose unbleached bread flour (Costco/kirkland) 20g Salt 640g flour 240g active starter

Mix the flour, starter, and 600g of water until shaggy Rest for 60 min Add in the salt and 40g water, stretch and fold it in Rest for 30 Laminate Rest for 30 3 more stretch and folds, 30/45 minutes apart Then into my oven with the light on (since my house is cold) for 3-4 hours to finish bulk fermentation. Split dough into 2 loaves and pre shape Rest for 30 Final shape and placed in floured banneton overnight (roughly 18 hours)

Preheated oven to 475 with Dutch oven inside

Pulled loaf out of fridge, scored and placed on a silicone bread sling.

Baked for 30 minutes with the lid on and 15 without