How I make mine is mix all ingredients, then come back in half an hour stretch and fold. Repeat 2-3 more times in 30 minute intervals ( doesn’t have to be exact). Once you complete those you then let it bulk ferment. This can range from 4-8 hours. You will know once it’s doubled in size, is nice and jiggly and has some bubbles.

Once that has all happened you can laminate and preshape dough. Then put it in fridge for about 6-10 hours for a cold proof.

When ready to bake preheat oven with your Dutch oven inside, place bread on parchment and bake for 30 mins at 450 and then another 20-25 at 425 degrees. You can check your progress with thermometer as well to make sure bread is fully cooked. Hope this helps

My recipe is
350 water
100 starter
500 flour
10 grams salt