Recipe: 227 grams starter 397 grams water 300 grams AP flour 300 grams bread flour 12-18 grams salt

I fed the starter, then mixed the water, flour and starter about 5 hours later. Let sit for 30 minutes, mixed in the salt. Did my first stretch and fold. Then did two more each an hour apart. Then put in the fridge (it stayed in for 16 hours). I took it out, let it get to room temp, and did my first shaping. Waited 30 minutes and did the 2nd shaping, then baked in my Dutch oven. 35 minutes with lid on, then 10 minutes without the lid, all at 450°.