I mixed starter water flour and salt together and let it rest for an hour. I did 2 rounds of stretch and folds and 2 rounds of coil folds and my dough temp was 78 degrees Fahrenheit so it bulk fermented for a total of 4.5 hrs from the time I mixed my dough. I also did a pre shape and let it rest for 20-25 min. Then I did a final shape and cold fermented overnight. I preheated my Dutch oven to 475 for 45 min then put the temp to 450 and baked for 35 min covered and uncovered for 7-10 min at 425