A loaf for my Hawaiian family

1000g bread flour
750g filtered water
220g starter
25g salt

-autolyse flour and water one hour before
-Add 220g starter to it
-combine
-add 25g salt and a splash of water, combine
-cover back up for 10mins
-wet hand and stretch and fold for 10mins
-come back after an hour and do 4 quarter turn stretch and folds
-cover and let rest another hour
-another round of 4 stretch and folds
-continue this process until dough has significantly grown, has lots of bubbles on sides and top, and jiggles when you shake the bowl

-Remove dough from container, cut in half, form loose balls and let rest covered with damp towel
-shape and refrigerate up to 36 hours

Bake:
-Preheat oven to 500 degrees with Dutch oven inside
-bake for 30 mins with lid on
-drop temp to 450 and bake with lid off for 20mins
-let cool for 1 hour before slicing
(I bake both loaves at the same time so this is the timing for that. I’d reduce each step about 5 mins if you’re baking 1 loaf at a time)

For scoring I use multiple different lames including a very small one I purchased from Amazon. I also don’t do my expansion score right away. I bake for 7 mins then do my expansion score!