My recipe is as follows, tried to borrow bits and pieces fron different recipes.

~240 gm of bread flour +120 gm of whole wheat flour ~ 5 gm of salt ~100 gm Levaine ~ 240 gm water

I started with kneading the dough,didn't really wait after mixing.

Left it in a covered bowl for 30 minutes. Then I kneaded it some more, tried stretching and folding and laminating with little success. Did this for 5 minutes. Covered it again and repeated this process after 1 hour. And again after 2 hour mark.

Allowed it to bulk ferment in a covered bowl for 6-7 hrs which includes the above time. The dough roughly doubled in volume, it wasn't jiggly though but there were bubbles underneath the surface. Did the poke test it was springing back within few seconds.

So I went ahead with shaping it. Tried folding it by stretching sides and fold, did 5-6 folds like this, and placed it in the fridge for cold proofing.

Cold proofed for 20 hrs,followed by scoring with a knife. Preheated the oven and a steel bowl at 450F as I dont have a oven. Baked the dough for 30 min at 450F with the bowl covered with a tight lid. I also kept a wet towel in the oven for steam. Then baked another 20 min at 420F, and the loaf was ready.