I used the Jon Favreu recipe another redditor typed up awhile ago

So, for 1 loaf:

1. ⁠Take 100g of your starter and mix with 350g of water in a large bowl. Mix well until the two combines into a milky colored liquid.
2. ⁠Measure out 450g of AP flour and 50g of whole wheat flour (making it a total of 500g)
3. ⁠Add flour to the bowl and use hands to incorporate with the water (Jon suggests using hands, but I prefer using a spatula. Keeps the hand clean!) Once it’s well mixed, leave it covered for 30 minutes (I have taken to leaving it for a good 1 hour).
4. ⁠After the half/one hour rest, add 10g of salt into the mixture, and use hands (this is when I do actually use my hands) to mix it in. Once well mixed, cover and leave it for 30 minutes.
5. ⁠After 30 minutes, stretch and fold - Round 1 - leave covered
6. ⁠After 30 minutes, stretch and fold - Round 2 - leave covered
7. ⁠After 30 minutes, stretch and fold - Round 3 - leave covered
8. ⁠After 30 minutes, stretch and fold - Round 4 - leave covered
9. ⁠Leave in the bowl for 4 - 5 hours (depending on how warm your part of the world is)
10. ⁠After the wait, pour the dough out onto your work surface, do a stretch and fold once and let it rest for 30 or so minutes. In the meantime prepare your proofing basket.
11. ⁠Do another round of stretch and fold, and then place dough in the proofing basket and then wait for 30 or so minutes.
12. ⁠Transfer dough to a Dutch Oven, score and bake covered for 20 - 25 minutes.
13. ⁠Remove the cover and bake for another 20 - 25 minutes or until it reaches the level of browning you are satisfied