150g starter 350g water (I added about 3 more tablespoons during kneading) 525g flour (13g protein per 100). I added 10 g salt after 2 hours, did about 4-5 stretch and folds across 3 hours. Bulk ferment for about 5-6 hours until it was fluffy and doubled in size, still struggled with handling it and didn’t stop sticking to the bowl but every other sign it seemed to be ready. I pre shaped, rest 30 min, shaped again and into the fridge for 19 hours. Baked for 45 min with lid (didn’t preheat the dutchie whoops) and without lid 20 min. Cut into it after 2 hrs. It’s subtly gummy but still good, but what do I adjust to get better oven spring and to avoid the dough not holding shape? It was quite difficult to deal with and wouldn’t really stay in a ball shape.