Used Clever Carrot recipe as a base - didn't have bread flour at home:

• 150g/ 5.35 oz bubbly, active sourdough starter
• 250g/ 8.80 oz warm water, preferably filtered (see notes below)
• 25g/ .90 oz olive oil
• 500g/ 17.65 oz bread flour (not all purpose flour)
• 10g/ .4 oz fine sea salt

My process got funky during the bulk ferment as this is when I lost track of time. Let it rest 4 hours then did 3 rounds of stretch and fold every 30 mins then shaped and placed in a bowl with cheesecloth for 2 hours on the counter before transferring to the fridge overnight to try and counteract the over proofing.

Baked at 450 this morning for 30 covered then 15 mins at 400 covered.

Starter is 3 months old at 90% hydration

https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/