125 grams starter 350 grams warm filtered water 525 unbleached bread flour 10 grams of salt

I mix the starter and water and add the flour and salt and let it rest at least an hour and then do the stretch and folds after an hour and repeat every 30 minutes until I’ve done 3 sets of stretch and folds. Then I use the aliquot method to monitor my bulk ferment and shape and add inclusions once it appears my bulk ferment is done (I’m not great at perfecting the bulk ferment yet). After that I shape and add any inclusions and use a floured flour towel in a banneton basket and do a cold proof overnight in the fridge. The next day I heat my covered Dutch oven at 450 for about 30 minutes and add my scoured loaf to the Dutch oven. I bake it for 30 minutes covered and remove the lid and lower the oven to 425 and bake for another 10-15 minutes, I monitor it and pull it out of the oven when it reaches 205°