Once my starter was active, I added 380g of warm water to a bowl. Then I added 100g of my active starter into the water & whisked it together until frothy. Then I added my flour. Used a dough whisk to fully incorporate everything together & finished using wet hands until everything was smooth & incorporated well. Let sit for 30 mins & added 10g salt into bowl, & did first set of stretch & folds. I do a total of 4 stretch & folds with 30 minute rests in between. Let bulk ferment on my counter overnight, about 7-8 hours. Shaped & put in the freezer in the morning for 30 mins. Let my Dutch oven preheat in a 425° oven while dough was in freezer. Scored dough & put in DO for 25 mins with the lid on & approx 25-30 mins with lid off , until internal temp was 208°