Think I’m finally getting the hang of this

250g White Bread Flour
175g Water
50g Sourdough Starter
7g Salt

4 x stretch and folds every half hour and then bulk fermented until doubled in size. Cold fermented in the fridge for 18 hours and then baked.

Cooked in Dutch oven for 30 mins and 230°c and then for 10 minutes with the lid off at 210°c