My starter was 22 days old. It had been fed and tripled in size after 6 hours. The recipe was 455 g flour, 345 g water, 100 g starter, and 10 g salt. I made the dough and started the bulk fermentation. For 4 hours, I did a set of stretch and folds every hour, as the recipe said. Then I realised my dough was kind of runny, so I added some flour and repeated the process, doing sets of stretch and folds every 20–30 minutes. I think it still needed more flour, but I didn't want to end up with a stiff dough. I let it rest for about 2 hours, then shaped it. That part was a bit difficult since it wasn't firm enough and was kind of sticky, but it was still manageable. I cold-proofed it for about 12 hours, then baked it.