I think I did alright for a 1st timer

• 100 g active starter  
• 375 g warm water
• 500 g bread flour
• 11 g fine sea salt

Whisked starter and water. Mixed in dough and salt. Let rest.
4 sets if stretch and folds.
Bulk fermentation for about 6 hours. My home was 77 degrees F.
Shaped into round. Bench rest.
Shaped again and put in proofing basket.
Preheat Dutch oven 500° for 1 hour. Turned down to 450° breaking for 30 min cover on. Turned down to 400° for 15 min cover off. Cooled for 2 hours.

I definitely need some practice scoring. But it’s delicious. Thank you all for all your tips & tricks.