I apologize in advance if this is a stupid question. But when I've been building a dough with a poolish and with yeast here are my steps:

1. Build the poolish.

2. Let the poolish sit overnight of for hours - UNDISTURBED

3. Add poolish to rest of flour and water etc

4. Stretch and fold dough multiple times to get the gluten developed

5. Do a bulk fermentation to x 2 in dough volume

6. Cut and shape

7. Final Rise

8. Bake

It occurs to me I don't have a step-by-step process worked out in my mind of how sourdough dough development works. Could you tell me if I'm messing up my steps please?

1. Build the starter up to active state. (Takes as many days and feedings as necessary)

2. Add starter to rest of flour and water. Mix it up and let it autolyse for an hour or so.

3. Add salt and other ingredients into the dough mixture.

4. Stretch and fold dough multiple times to get the gluten developed

5. Do a bulk fermentation to x 2 in dough volume

6. Cut and shape

7. Final Rise

8. Bake

Are these the right steps or did I miss the part where the newly mixed dough with starter needs to ferment undisturbed? Can anyone give me a step by step guide for a basic sourdough bread or is each recipe different in it's methodology?