Day 1 (Primo)
I have a separate guide on how to make such a starter if you need to make one. The one I have described there is with rye flour, but you can make a similar one using a whiter wheat flour mix.
Once the batter has rested for 30 minutes you can add the remaining flour to turn it into a dough with a baker's percentage of approximately 70%, i.e. water weight of 500g / 0.7=714g of flour.
Day 2 (finale!)
After this first stretch and fold, let it rest for atleast an hour to slowly gain some room temperature after last night's 10-degree ordeal (Celsius).
If you find the bread too big for you, just half the recipe and keep half of the leaven in the fridge for some other day in the week. That way you will always have fresh bread ready.