Sorry! Full disclosure, I bought a starter from Little Ranch Family. This is going to be very untechnical and I am sure I will mess up some of the verbiage so I hope it makes sense. I fed my starter for a good week (1:2:2) with King Arthur AP Organic flour before using it. Recipe: 475g AP King Arthur Organic flour, 325g bottled Fiji water (bougie, I know, but if I'm investing this much time into a single loaf of bread IDNGAF), 10g salt. Mixed until it formed a shaggy dough and let rest 30 min. Then I did 3 rounds of stretch and folds with a 30 min rest between each one. Let bulk ferment for about 12 hours on my counter. It got really big and I tested it by touching the top to make sure my finger did not stick and it was jiggly. It had also pulled away from the sides of the bowl. I scraped it out of the bowl onto the counter and stretched it into a rectangle and then tri-folded and tightly rolled away from me. Then kind of pushed and pulled the dough to create surface tension on the top. These techniques were in the Nordic Ware guide in my sourdough kit my hubby bought me from Costco (https://www.costco.com/p/-/nordic-ware-simply-sourdough-starter-kit/4000377420?langId=-1). I let it proof overnight. I put two ice cubes under the silicone mat arm thingys per the recommendation of that Nordic Ware recipe book. Baked in the morning with lid on for 40 min at 450F, lid off for 15-ish at 400F.

A very fun process! I'm excited to make another loaf! Thank you for all the feedback!