A 75% hydration country loaf
500 g flour, 375 g water, 100 g active starter, 10 g salt. Mix flour and water, rest an hour, add starter and salt, then four sets of folds over two hours.
Bulk fermentation ends when the dough has grown by about half and shows bubbles at the sides of the tub, not at a fixed time. In a kitchen at 21 °C that is roughly five hours.