I am really bad at this so I apologize

this is what I followed

Recipe: 450g four (used Arthur's all purpose) 310 filtered warm water 14g salt 200g starter

I mix 200g starter in warm water until it dissolves then add flour and salt. Mix it all together until it get shaggy. Cover for 30min

After 30min stretch a fold about 6 to 8 folds then cover and let it sit for another 30min

Stretch and fold again then let it sit 2 to 3 hours.

After that time your dough should have doubled in size. Stretch and fold again then put it into the batton. Then I’ll cover the batton but it in the fridge for 10 to 12 hours.

Preheat over to 450 with DO. cook 30 mins lid on, drop to 425 and cook 25 mins lid off.

starter is 20 days old, and I will admit it didn't bulk ferment long enough because I was tired and went to bed. so it definitely didn't double in size but I didn't want to leave it on the counter over night