So glad I visited you page when you had an active post :) My son loves to bake bread and he is very accurate about it. He does the stretch method.

I used to bake lots and lots of bread and even sold it. What I did is make a pre-dough with my starter and freshly milled rye flour and water. Just mixed it enough to be mixed all together. I let that sit for at least 12 hours, sometimes longer. Then, I took my next starter from that, added salt, more flour, spices, herbs, seeds, some water ( I did different varieties). Again, let it sit until it was well risen. Then, I formed it, let it rise some more and bake it.
So, timewise, it was a long process. Workwise, it was not...