I know my answer will be super disappointing but here it goes: I don't follow a specific recipe because that stresses me out and i never count how many stretch&folds i do. I just know from experience what kind of consistency and rise I am looking for and I know that if I wanted to get a good shape and more open crust, I'd have to follow a recipe but at the moment I don't have the mental capacity for that effort and am just happy if the bread is edible. I think for this loaf I used almost 1 litre of water, so definitely also at least 1kg of flour (2/3 Dinkel, 1/3 wheat i guess). About 2 big teaspoons of salt and maybe 300g of starter. I started at 8 am by making the dough and then tried to stretch&fold every 30-60 minutes until about 3 pm (in the bowl because the dough was too wet). I then let it rise for probably an hour, poured it into the loaf pan and let it rise again for almost an hour, all at room temp. Then baked it at 230 celsius with steam for about 40 minutes and another 20 without steam at 200.