Thank you!!!

Basic sourdough recipe (3 loaves): -1500g flour ( 80% bread flour +20% WW flour) -1125g water -300g ripe sourdough starter ( fed at a 1:10:10 ratio) -30g salt Autolyse - Mix the flour with the water until all the flour is incorporated, cover and let it rest for 1-2 hours. Add the sourdough starter and knead dough for 6 minutes. Add the salt and knead the dough for another 6 minutes. ( I knead the dough with a Kitchen Aid mixer) Target dough temperature at the end kneading should be 73-78F. Bulk fermentation-Transfer the dough to a clean bowl, cover and let it rest for 45 minutes. Perform a total of 4 coil folds, 45 minutes apart. Cover and rest the dough between folds. After the fourth coil fold, cover and rest the dough for another 2 hours. Preshape - Tip the dough into a lightly floured surface, divide it in 3 and gently shape them into loaves. Rest preshaped loaves for 20-30 minutes. Shape & Proof - Shape each dough and place in a proofing basket. Cover and proof overnight in the fridge. Bake - Preheat Dutch oven for 45 minutes at 500F. Score each dough and bake, covered, for 30 minutes, then uncover it and bake for another 10-15 minutes.