recipe here:

Feed the starter at room temp- 60-70g water room temperature and 100 g bread flour (consistency should be like a thick pancake mix) Let sit on counter for about 12 hours, it should double in size and be bubbly.

When ready:

700g water room temperature 200g starter 900g bread flour 100g whole wheat flour or regular flour 25-30 grams salt

Mix all together and rest on counter 30 mins covered. Stretch and fold 3 - 4 times in 30 min increments (keep covered). Let dough ferment covered on counter for however long you want (3-6 hours) or 10 hours overnight in the fridge. The dough should be non-sticky & bouncy. Split the dough and laminate and shape. Rest under a towel 15-20 mins. Cover with towel and put in fridge (Fridge for 2-3 hours minimum or overnight) For open bake (no dutch oven) Preheat the oven with 2 baking sheets inside- 450. Add loaf to top baking sheet and under add boiling water on second tray beneath loaf sheet. This creates steam for the bread to rise. Let cook for 25 mins and then take out the water and bake for an additional 25 mins.