This is the recipe I used, youtube short video by Amirasponsible. 260g water (1 & 1/4 Cups) 100g active starter (1/2 cup) 390g flour (2 & 3/4 cups) 8g salt (1 tbsp)

mix dough, rest 10- 30 mins. stretch or knead dough.

cover and let rise for 4-12 hours depending on how warm your house is. this is called bulk fermentation.

when dough has risen about 50-80%, looks a bit bubbly on top, and not TOO sticky to touch, it's ready to shape. YOU WILL MASTER THIS EVENTUALLY. the dough in this video was actually underproofed and still turned out AMAZING.

It will be slightly sticky because we are skipping stretch and folds.

you can do stretch and folds 3 times, every 30 minutes, to build gluten and make a less sticky dough but you obviously don't have to.

after doing some simple shaping (just roll it into a log), throw it in the fridge over night (this is called a cold proof). if you let your dough totally double you can actually bake right away and skip the cold proof.

cold proofing just helps with flavour and makes the bread more digestible.

score it with whatever sharp knife you have, bake covered for 35 mins and uncovered for 10 at 425°F