After 3½ years of sourdough (~1,000 loaves), I've settled on autolyse and KitchenAid mixer for first two rounds: (1) flour + water (2) starter + salt. Three rounds of stretch & folds to finish.
70% water, 22% slay dough (starter), 20% Central Milling Type 85 Malted Flour, 4% Sandt’s Golden Honey, 2% Omnivore Porcini Salt. 40 minutes at 450, 20 with lid on. Kerrygold with ham and Gruyère. Delicious breakfast.