Starter steps

To feed the starter, add equal weights water and flour to it and mix well with a spoon or chopstick. When making bread, if I need 100g starter in a recipe I add 50g water and 50g flour so that I will have enough starter to make bread plus some extra left to keep alive for the next batch! If just feeding, 25g water and 25g flour is enough, and you might need to discard some so that you don't have too much starter on hand.

For more info: This link by theperfectloaf is great Probably overkill but gives good info!

When making starter for bread, you want to feed it a few hours beforehand and wait for it to about double in size, that means its ready to be used in bread! Doubling times vary, if its the summer it might be as little as 3 hours, in the winter I'll typically feed the starter before bed and prep the dough the next morning (or feed it in the morning and prep the dough when I'm back from work)

You can also see if a little bit of starter will float. If it floats on water, its ready for use, if it sinks, it needs more time (or it is no longer active, and needs to be re-fed).

Bread steps

1. Mix 500g flour (you can have fun with this! Can be 100% white flour or some whole wheat or add some rye and spelt and oat flour and white flour... etc the sky is the limit!) (One thing to note is that if you have low-gluten flours (like rye), make sure that you don't put more than 10% of that as your flour weight (ie, no more than 50g low-gluten flours) or else the bread won't hold together well) with 340g water in a bowl (you can add more water if you want a higher hydration, but 340g is a reasonable amount). Mix well with your hands, cover, and let sit for 30 minutes
2. Add 100g starter to the dough, mix well with your hands. Really manipulate the dough until all the starter is incorporated
3. In a separate bowl, add 25g water to 10g salt, mix with a fork or whisk so that some of the salt dissolves into the water, and add to dough
4. Pinch the salt water in with your hands until it’s incorporated and move dough to another bowl. Don't scrape the sides, just put the main mass of dough in the new bowl. The stuff on the sides tends to be unhydrated flour and will form big clumps in your bread that will not be nice to eat
5. Add seeds or nuts or other fillings if you want at this time and fold them in. 1 cup toasted sesame seeds makes for a fantastic loaf.
6. Let rest for 30 mins, then do a set of stretch and folds
7. Repeat every half hour for 3 or 4 times, you want the dough to have a domed appearance at the edges and be holding together well by the end of this process
8. Allow to proof until you can see bubbles at the top (unless you put a lot of fillings inside (like nuts), then it wont get very bubbly, so let it proof until it looks noticeably bigger and poofier)
9. Wet your hands and roll the dough out onto the counter
10. Pull the edges of it into the center, maybe 4-5 times, so that the dough is a ball For more info about shaping
11. Flip the dough over so the seams (formed from you pulled the edges into the center) are on the counter.
12. Holding the dough, drag it a few times against the counter to add more tension
13. Let rest for 30 mins
14. Add a bit of rice flour to the top, flip it over, and do another set of folds from the edges
15. Drag around the counter a bit to tighten up
16. Let rest while you add a cloth to a bowl and add rice flour to it. Rice flour will stop your dough from sticking to the cloth. Regular flour will work, too. or using a rag that isn't very fiberey and is tightly knit (like cheesecloth) so there isn't anything for the dough to stick to
17. Dust the top of the dough with rice flour and fluidly plop it into the bowl upside down so that the seam is facing up
18. Now either put in fridge overnight to proof or let proof on the counter for an hour or two. You’ll know when it’s ready if you poke it and the dough slowly refills the poke spot. If you leave it in the fridge, after 8 hours it'll probably be ready, you can leave it even for like 48 hours, it'll taste more sour if you leave it in the fridge for longer.
19. Meanwhile, put a few cm of water in Dutch oven and put in oven (this step is only necessary if your dutch oven shouldnt be preheated without something in it, i.e. if it is an enamel-covered thin-walled dutch oven. Cast iron dutch ovens can be preheated without needing water inside)(though apparently you shouldn't use enameled dutch ovens at all since they can crack). Set oven to bake at 500F Once ready, take Dutch oven out, pour out water
20. Grab parchement paper and upturn dough into it. Score it. There are lots of scoring patterns/ideas online for whether you want lots of small scores or one big Ear. Drop dough with paper in Dutch oven. Put back lid and put in oven for 25 mins. Then drop temp to 450 for 10 min. Then remove lid and bake until bread is dark, maybe another 8-15 mins
21. Let cool completely, to have a crispier crust let it cool in the off oven with the door ajar

Tadah! You now have bread!