I’m in love with these loaves!

I use 2 or 3 bowls and mix separately. I just find its easier. I can customize flour variables and add inclusions to each loaf. The basic and my favorite is 340g room temp water in the bowl add 100g active starter gently stir. Kill 2 birds, float test and makes autolayse and salt incorporation easy.
Add 500g flour
Add 10g kosher or sea
Mix into a good rough ball, you all know this drill and the beauty here is autolayse-rest can be 1-2 hours and really longer is better.
Cover and rest at least an hour.
My first set of stretches are longer to set up good gluten formation. This will also be the stickiest your dough will be.
I use a pull and poke method. I pick with three fingers stretch up and then over my dough and poke it in. I continue around pulling up and then over. I actually feel for dough that feels softer and looser and pull and stretch for 3-4 minutes, you'll know when you're done. Cover and rest 45 to an hour and do the first set of 3 or 4 sets of stretches and folds. If my rest time goes an hour i may only do 3 sets of stretches.
Because my kitchen is cold and if I time it right I can bulk ferment overnight and shape my loaves in the morning. Note- I find 100 g of active starter seems to speed up bulk fermentation a bit even when in cooler temps. When your dough has doubled in size turn out, shape put in bannetons for final proof in refrigerator. My favorite shape is batard and my 2 favorite expansion cuts are the long, deep off center or off the top edge with nice deep slash cuts and tthe deep S shape. These were in a 500° preheated. As soon as I drop them into hot Dutch oven and close the door I reduce the oven temp to 450°. Set timer for 35 minutes, remove lid and if you like as i do i completelyremove from dutch oven and continue baking 10-15 oe even 20 more minutes depending on how brown you like your own bread! These two sang for almost 10 minutes on my counter after i removed them.They're beautiful!