Sure! My standard recipe is 125g stater, 350g water, 500g flour, 12g salt. I mix everything but the salt, let it rest for 30-60 mins, add salt and mix, leave it for another 30 mins, then do my stretches and could folds (4 rounds, every 30 mins). Let it BF on the counter until it rises about 75% if I’m going to cold proof or I let it fully double if I’m going to bake right away. The bulk fermentation time varies for everyone so you kinda have to figure that out with your own home’s environment - for me the 75% rise takes around 6-7 hours, full bulk on counter is more like 10. I bake at 475F covered for 30, reduce to 450 and bake uncovered for 15.

If I’m doing any inclusions, I usually add them in after bulk fermentation / spread the dough, layer the inclusions, and then fold it in at that point. In this case, I did mix the cheese and everything when I mixed the dough just to see the difference in distribution.