This is what I like to see!

Consistency so far this winter.

500 g bread flour
380 g h20
100 g starter
12 g salt

Autolyse 1 hour.
Add starter and salt.
Three stretch and fold – interval 30 min
All day bulk proof then shape and into banneton and refrigerate overnight

Next morning

500 degree bake in Dutch oven preheated an hour 20 min covered
400 degree 20 min uncovered