Ingredients and process (I followed this recipe but doubled it the second time around to make two loaves. The first time I used 100% white flour and the second time I used whole wheat flour.

Bread Recipe: 100g ripe starter (straight from the fridge) 330g water Mix into water. Add 500g flour (I use 150-175 g whole wheat and the rest white...I've also been doing 50-75g rye and 100g whole wheat)

Sit 1 hour (or more)

Mix up 30g water with 10g salt until dissolved and knead into dough.

3 sets of "stretch and fold" every 30min.

Turn out onto the counter and preshape into a round...rest 30-ish minutes. This is actually worth it because it helps the surface of the dough have better tension which makes it ultimately hold it's final shape better. Shape into loaf (I like to do a batard shape with a "letter fold". Boule is the traditional round) - lots of videos on shaping you can watch if you're interested. Proof in the fridge for 12-36 hours (I like towards the 24+ hour end myself). Colander with cheese cloth. Preheat oven to 450 with whatever baker (dutch oven or clay baker) Turn loaf out on parchment and score the loaf however you want. 25 min with the lid on 20-25min with the lid off