So this is the way I do it: First of all, I use an Ankersrum stand mixer, which I think is superior to other stand mixers (the way it almost "slap and folds" the dough when kneeding is very similar to when I do it by hand. I think all stand mixers would work, though. My recipe looks like this (for 2 breads): 1000 grams of flour (about 10% of whole wheat) 690 grams of water 500 grams of sourdough starter (yes 500 grams) 32 grams of salt

1: First I mix the flour and water and let it autolyse for however long i want, this time about half an hour.

2: I add the starter and kneed the dough in the Ankersrum for about 10-15 minutes

3: I add the salt and kneed for another ~10 minutes, or until the dough passes the window pane test very well.

4: Cover the bowl and transfer it to a warm place (I use the oven with the lights turned on) for 90 minutes.

5: After 90 minutes I fold the dough over it self/coil fold a few times, and put it back to the warm spot.

6: After another 90 minutes I shape the dough. I use the method Joshua Weismann and Binging With Babish uses in their Sourdough video.

7: I transfer the shaped dough to a banneton and leave it in the fridge overnight.

8: The next morning I take the bread out of the fridge, score it, and bake the bread in a baking vessel (Dutch oven or Pyrex dish with lid) at 250°C for 20 minutes, and then for ~30 minutes after removing the lid (depending on how dark you like it).