For my latest loaf:
170g 50% hydration starter
500g Bakers flour
Mixed without saly and left for 30mins
Worked in salt, turned out quick kneads after 10,10, 20 mins. The dough was still quite stiff at this point and was tearing a bit after a few kneads.
Bulk ferment for 90mins
Turned out and shaped. The dough was much better at this point, elastic and with lots of air bubbles. Then into tea towel and colander for 60mins.
Turned out and into the oven. Preheated on max for an hour. Water on a tray on the bottom. Down to 230 when I put it in, then down by 10s every 10 mins. A few sprays throughout. Oven off with door open for 5 mins then out.
The loaf is cooling now. It looks pretty good. Its got a lot of flour on it. It didn't brown as much as previously, I hope its cooked through. Will report when its cooled.