I recently baked my first loaf, but the process was kind of a nightmare! I didn’t know anything about hydration or protein percentages and just used the first recipe I saw on tiktok. I used 500g of this 11% bread flour (which I now know is pretty low protein), 350 g of warm water, 100g of active starter, and 10g of salt. I mixed it until just past a shaggy dough. I did almost 6 sets of stretch and folds, however the dough would remain extremely sticky and would not strengthen or hold a shape at all. At this point, I felt I was overworking the dough so I just let it sit out for a few hours and then put it in the fridge overnight. It baked up okay, on the flat side but it looked like bread and tasted like sourdough. I did 30 min at 450 degrees with the lid on, and then 15 minutes with the lid off. I also put two ice cubes in the dutch oven. The second image is a slice I took off the end so it was a bit taller. This whole process was done in my apartment that is around 74-75 degrees during the day. My starter is young, but was doubling consistently for 6 days in a row before I used it. I do not know the hydration of my starter as I eyeball feed. I will probably use less water next time I try to bake, but I am still wondering if anyone has any tips. 

recipe for the flour I have?