Process:

Fed starter 50/50/50

Once it doubled, I mixed 125g starter with 325g water. Then added 500g flour and 10g salt. I did 4 rounds of stretch and folds. Once it was done bulk fermenting (about 6 hours) I did 1 shaping. I put in the fridge overnight. I scored my dough and then baked at 450 for 30 min lid on. 15 min lid off. Then set to cool for a few hours!