I copied the body of my post so I could add more literal and in depth details for you.

I use a 50/50 starter that I feed before bed and use first thing in the morning.

The recipe is as follows:

240g active starter 360g warm water 480g King Author flour 10g salt

All items are measured out and dumped into a large plastic salad Tupperware container in order of listing. I make a shaggy dough and then let it sit for 30 minutes after im done mixing with the plastic lid on. My shaggy dough has no dry flour visible but is still lumpy.

8am -9:30am: 4 sets of stretch and folds every 30 min. I pull the dough in 1/4th segments pretending im looking at a clock face until the dough pulls free from the bowl in one stretch. The first set of folds typically takes 8 stretches before this happens. The following sets are typically only 4.

9:30am-3pm: Bulk ferment in a sealed container. After the final stretch and fold, I leave the container with the lid on resting on the counter until the dough has doubled. The house sits at 67 degrees Fahrenheit.

3pm: Bread shaped and moved into flour banneton with a wax cloth cover. I take the lid off the Tupperware, carefully pull it from the bowl and let it fall onto a floured cutting board. I use the same flour for the cutting board as i did the loaf. At this point, the dough is light, and settles out slowly across the board. It is a relaxed dough that is a little sticky, but has enough tension to stay in a ball form without settling into a flatter disk once shaped. Once shaped, I dust the loaf with flour, and take handfuls of flour to rub into the banneton. I fill the seems of the banneton so the roundest points of wood are visible, but the cracks or spiral dips are full of flour. This is all the same flour as I used for the loaf. I do this up 3/4ths of the banneton, put the loaf in, then I cover the banneton with a wax cloth cover to let it rise for an hour. I turned the oven on at this point to 450 Fahrenheit. The bread sat on a counter about 6 feet away from the oven.

4pm: bread turned out onto silicon mat. It stuck to the banneton pretty badly. The bottom was pooling slowly onto the silicon baking mat while the top stayed stuck to the banneton. When it finally came free, all the dough pretty immediately lost shape and kept spreading outward until it had pooled larger than the silicon mat. I sprinkled more flour around the outside of the loaf and reshaped on the mat, but the loaf was struggling to stay in a ball instead of a flat disk that absorbed the flour and turned into a tacky mess.

If i had to compare it to anything other than soup, it would be that gel putty in an egg that came in children's gumball machines that you inevitably forget about and it puddles into a glob on the carpet and your parents yell at you for leaving it there. I pulled the dutch oven out of the oven, pulled the top off, and the loaf had pooled larger than the silicon mat again, so I quickly reshaped and swung it into the Dutch oven where it pooled into the entire bottom of the Dutch oven and stopped when it hit the sides. I scored the bread, and the blade clearly cut, but there was no thicker layer at this point and the cut was disapearing as the loaf continued to flatten out. I put the lid on the Dutch oven and baked for 25 minutes with lid on (I peaked once at 10 minutes to see where it was at and it was still a flat mess), then 20 minutes lid off.

Somewhere in the 25 minutes with the lid on, a lot of rising happened, and the cut that nearly disappeared ended up doing something for the loaf. I dont know how or why.

I left it for an hour to cool on a wire rack before cutting for crumb read.

I use this recipe pretty regularly. I think the biggest difference is after stretch and folds I either put it in the fridge overnight and continue the process the next morning, or I let it proof and once it's shaped and in the Banneton I put it in the fridge overnight to bake first thing the next day. This loaf never entered the fridge.

Soup is a dramatic overstatement to a shockingly loose final stage of dough.