I almost gave up…

Omg I almost gave up a month ago… now I finally feel like I’m getting it figured out!!!
250 g starter;
725 g warm water;
30 g salt;
1000 g bread/all purpose unbleached flour
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Mix until all flour is incorporated and it’s a shaggy dough
Let sit covered for 1 hour
Stretch & fold every 30 mins x 4 rounds
Cover and let it sit on counter to bulk ferment (dough temp 77°f – let sit a total of 7 hours)
Once top is jiggly, ready to shape
Cut dough in half
Fold dough
Shape dough
Let rest on counter for 20 mins
Turn over dough for final shape
Stretch out gently*
Fold & roll gently
Shape into round dough again
Put in bannetton
Stick in fridge to proof for 14 hours——————————————————————-
Preheat oven to 500° f with Dutch oven in it
40 mins covered
Drop temperature to 450° f
Uncover Dutch oven
Bake another 10 mins
Wait an hour to cut into loaf