Self driving bread
Early in my bread career I would get up at midnight or 3 am to take the dough out or put it in or mix it or whatever I thought the baker needed to be doing. Have not done that in many years. Nice and easy now. Proceeding at the speed of yeast.
I use the unwashed container that held my last dough ball to kick off my next starter as it is "infected" with the wild yeast and gets the next batch going no problem.
The starter I feed the rough grains, oats, Whole wheat, semolina, Graham, or whatever. Put it in by eye add plenty of water by now I know what 50 50 looks like and 400-600 grams. I can start with a little bit of flour and plan to feed it again one or two times depending on whats going on and when I want the full frothy starter.
When it comes time to make the dough I then use mostly the fair grains All Purpose, Durum, Bread flour.