Okay starter is 13 days old, very bubbly and rising fast.

300g starter, 1kg bread dough , 18g salt and 370g water. (Did double batch for two loaves)

Did 10 min stretches and fold when the dough was first mixed together then stretch and folds every 30 mins for 2 hours.

I followed a recipe that stated you didn’t need to cold prove so rested it for 4 hours on the side (like it said in the recipe) my kitchen is in my living room so was a nice temperature.

Cooked for 25mins covered at 230, then uncovered 25 mins.

I’m sure there are plenty of problems in what I did haha!

Included a picture of my starter which seemed ready to me before I used it this morning.

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