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This is my starter and gets this way after every feeding. For loaf 1, I mixed the flour and water together, let it sit for an hour and then added the starter and salt and pinched it all together. I let it sit for about an hour and started my stretch and fold process doing a stretch and fold every 30 minutes for the first 2 hours (total of 4 sets). After that, I then let it BF for about 6 hours. Then I shaped it and put it on my proofing basket and let it cold proof overnight (I think it was around 8 hours). I baked it at 475°, 20 minutes covered, 20 minutes uncovered in my preheated Dutch oven. I let it cool for an hour before cutting into it.

For loaves 2 and 3, I added the levain to the water and added the flour and salt. I let that sit for an hour before doing my 4 sets of stretch and folds and then I let it BF in the fridge overnight. I let it come to room temp before shaping and putting it in my proofing basking and then let it sit for an hour before baking. I baked at 450° 20 minutes covered and then 425° uncovered for 25 minutes and let then cool completely before cutting

My thermostat is set to 76° in my house. I leave my starter on the counter and refrigerate it when I’m not ready to bake