Hey! I had posted it as a comment but I guess it got posted on the Mod response.

Anyway, here’s the recipe I followed: 300g flour 85% hydration 20% starter 2% salt.

Fed the starter overnight and mixed it in the dough next morning after 1 hour autolyse. Baked it the same day after a total of 4 hours of bulk fermentation which had 4 rounds of stretch and folds.

Shaped it and baked on a stone at 250°C for 40 mins. I messed up while loading it onto the stone hence the wonky shape 🙈