TFW you cut into your loaf and it is perfect

500 g bread flour
350 g water
150 g starter
10 g salt

Combine all ingredients in a large bowl until a shaggy dough forms. Conduct 3 rounds of stretch and folds 30-60 minutes apart. Conduct 1 set of coil folds and rest until bubbles start to form on the underside, about another hour. Turn out on counter and preshape; rest for 30-60 minutes. Coat a loaf pan with butter and shape dough to fit pan. Cover and allow to rise on the counter until the dough reaches the rim of the pan. Refrigerate until ready to bake.

The next day (up to 72 hours later), preheat your oven to 450° with a pan of water inside. Once preheated, score loaf and invert an empty loaf pan over top of your dough. Bake in oven for 20 minutes. Remove lid/top pan, drop temp down to 425° and bake for an additional 30 minutes. Immediately remove from pan and allow to cool completely on a wire rack.