I think I finally got the hang of it

Recipe

1000 grams flour
220 grams active starter
750 grams water
22 grams of salt (I have POTS I liveeeee for salt)

MIXED ALL INGREDIENTS EXCEPT SALT and let it rest 1 hour. Added salt in with first round of stretch and folds. Did 3 sets each 30 mins apart, then a set of coil folds instead of a 4th set of S&F.
BF on counter for 5 hours, fridge for 14 hours, baked at 500 for 20 mins covered, then 35 uncovered then cooled for 2 hours 🖤