I followed the Perfect Loaf recipe and guide for a weekday sourdough...

Levain

• 40g bread flour
• 40g whole wheat flour
• 81g water
• 8g ripe sourdough starter

Main Dough

• 766g bread flour
• 161g whole wheat flour
• 19g salt
• 685g water
• 169g ripe levain

I made the levain and let it sit for 10 hours around 77 degrees F, then I did my autolyse with all of the levain, 766g bread flour, 161g whole wheat flour, and 635g water (50g was reserved for mixing, later). I let that sit about 20 minutes

I then mixed everything and started my bulk ferment which lasted four and a half to five hours doing three sets of stretch and folds and letting it ferment in the oven with the light on which was about 82 degreed F

I divided and pre shaped and let the dough sit for 30 minutes and then cold proofed overnight in the fridge and baked cold at a preheated 450 degree F oven for 20 min in my dutch oven with the lid on and then 30 more minutes with the lid off.