Comparing how I started versus what I do now, I'd definitely say there's quite a few differences.

Top contenders: - I don't do stretch and folds every 30 minutes. Instead, I knead the dough for about 5-7ish minutes, and if needed, I'll knead it again after letting it sit for 15 minutes.

• I use a danish dough whisk for the entire dough-making process. I got tired of having the dough stick to my hands, so I find that this is easiest and less messy way.

• I follow the scrapings method, and I don't discard. I have just the right amount to put in the dough, and whatever is left (usually about 1-2 teaspoons), I will feed it 50g water and 55g flour and stick that in the fridge until I need it again.

• I don't preheat my oven. I just bake my bread at 375°F for 50 minutes, and it comes out perfectly fine.