I think i finally got this

75% hydration, 500 grams flour 14% protein (mix of white and whole) , 100 grams starter

“@“ are the temperatures in celsius

07:30 autolyse @27.1
08:00 start bulk @25.6
08:30 @25.6 first fold
08:50 @25.2 second fold
09:20 @24.7 third fold
09:40 @24.4 forth fold
10:00 @24
11:40 @24.2
13:00 @24.1
5h in, 1000 ml volume
13:40 1000+, domed seems to be 1100
5h40