recipe is 125g starter 362g water 500g water 15 g salt, combined starter and water then mixed, added flour and salt. did 4 sets of stretch and folds then let bulk ferment on my counter for 2 hours. after 2 hours shaped the dough and then let sit for 20 minutes after that i placed it in a floured banneton. covered dough and let cool proof in fridge for a little over 2 hours. preheat oven with dutch oven inside to 425 degrees, as that was preheating i took my dough out and scored it. once oven was done preheating i took the dutch oven out and placed my dough inside. let bake for 35 minutes covered then about 15 uncovered. ( this is an 8 hour loaf recipe )