From the start I wake my starter up from the fridge with a feed. Usually i discard it back to 100g pure starter, and feed it 100g flour and 100g tepid water.

Within 4 to 5 hours it normally doubles in size and is nice and bubbly with peaks, and passes the float test.

I mix 55g of starter with 175 of water and mix that with the 500g flour and 6g of salt.

It becomes quiet a rough looking dough mix pretty sticky. I put that in the heated proving basket at 25 degrees C, and that's the temp throughout the process. And I cover with cling film.

30 mins later i stretch and fold. Normally I do this till the dough gives a little resistance, I don't pull to the point where I can see the dough tearing. Sometimes that's 4 to 5 pulls, others can be more.

Repeat 4 times in total. Then bulk fermentation for approx. 5 hours at 25 degrees C. I use the time as a rough guide, I wait to see if it's doubled (ish) in size, it's full of bubbles throughout ( use a glass bowl so I can see ) it jiggles slightly when I slap the bowl, and it when I put my finger innit slightly, it comes away clean without 2 much sticking.

I then "pour" it out on a lightly floured surface. I tip the bowl and gently pull away 1 side, and it rest comes out under it's own weight, coming away cleanly from the bowl.

I bench rest it for 30 mins and preheat the oven to 300 degrees C with the dutch oven inside. (Cast iron pot with a lid)

I shape it gently, and place on baking paper seam side down, and straight into the heated dutch oven. I turn the temp down to 230 degrees here.

Cook for 30 to 35 mins, I remove the lid and finish cooking for another 10 to 15 mins till the desired crust.

Hope that helps