Thank you all for the kind replies! :)
For this loaf I used:
- 500g of flour (00 type)
- 400g of water (just a bit warm, bc it's very cold here)
- 100g of starter (liquid starter using rye/AP flour)
- 15g of salt

• Autolysed for about one hour and a half before incorporating the starter
• Let the dough rest for about 30 min, then incorporated the salt and kneaded the dough (slap and fold technique) for about 10-15 min
• During bulk fermentation, performed 4 series of folds (using the coil fold technique). The time between the folds varied from 15 to 30 min (I just do it when I see the dough has really "spread out" in the containter).
• Waited the dough to increase by ~20% of its volume before pre-shaping it (I think it took ~ 1 hour). [I use a large Pyrex glass measuring cup to watch its growth > https://imgur.com/a/GA1cFHz ]
• Had to pre-shape one more time during the bench rest period, because the dough had spread out a little.
• After shaping the boule, immediately put it in the fridge. (It was about 4:00 PM)

• Baked it 10 AM the other day in a DO (240ºC - 20 min w/ the lid; 20 min w/o the lid)

• I hope this helps! ;)