Beautiful sourdough bread

Late afternoon day 1:

• Mix autolyse dough of water and flour types and let the dough rest for 1 hour, so the flour can absorb the water.
• The dough should be firm but supple.
• Add salt and sourdough starter and mix with a machine for 7-10 minutes until the dough is smooth and releases from the edges.
• If necessary, add a tablespoon of flour.
• Perform the gluten test.
• Place the dough in a bowl greased with oil, cover with a cloth and let it rest in a warm place.
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• Fold the dough under itself with damp hands.
• Let the dough rise for 30 minutes.
• Fold the dough under itself again with damp hands or use the bum technique!
• Let rise for 30 minutes.
• Fold the dough under itself once more and let it rise for 45 minutes to 1 hour.
• Place the dough on a floured surface.
• Fold the dough over itself, turn it, and tighten it up.
• Let it rest for 30 minutes.
• Repeat folding and tightening.
• Place a floured cloth (e.g., half wheat and half rice flour or cornmeal) in a proofing basket or bowl.
• Place the dough in with the folding side up.
• Sprinkle with more flour and cover with the cloth.
• Refrigerate until the next morning.
• Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) and place a baking sheet or baking steel inside.
• Flip the dough onto parchment paper, remove large clumps of flour, and sprinkle a thin layer of new flour on top.
• Score a decorative pattern into the bread using a razor blade, sharp knife, hobby knife, or similar.
• Place the bread on the hot baking sheet and bake at 250 degrees Celsius (482 degrees Fahrenheit) with fan and some steam for 15 minutes.
• Turn the oven down to 220 degrees Celsius (428 degrees Fahrenheit), add a bit more steam, and bake for an additional 20-25 minutes until done.
• Enjoy!! ??