My very first (finished) loaf

150g of 1 week old starter
500g bread flour
10g salt
325ml tepid water

Mixed starter and salt into water.
Added to flour bit at a time.
Hand mixed until fully incorporated
Covered with cling film
First stretch and fold after half hour rest
Second stretch and fold around 2 hours later as I had to go out.
3rd and final after 15 minutes rest.
Almost immediately shaped and laid in banneton dusted with rice flour.
Placed in fridge for 5 hours.
Out of fridge and checked proof which seemed too good to be true
Baked in pre-heated Dutch oven for 20 mins with lid on. 35 with lid off.
Turned oven off and cracked door open until oven was cool.
Left for 1 hour on rack before slicing.

My first attempt yesterday I think I may have mixed up my flour and water ratio so it was a gloopy mess that I ended up chucking out.