LOL... you are a difficult case.... I know that you don't know the terms, but I define them...† Thanks for the nice words about my site. Have patience. You can't learn this all in one shot.
Forget the sourdough for now.
The only difference with caputo is that you are going to put more flour in than I said.† If you put in number i gave you, it will still be wet. It's ok, just keep adding flour until it dries out, just add a little at a time near the end.
The strechability of the dough is affected 90% by the use of autolyse and making the dough very wet. All other factors combined, like putting it in the fridge, the temp of the water when you start, etc. these add up to the other 10%. So don't worrry about it. Just get the mixing right. That's the most important thing.
the numbers you gave me were:
580 grams caputo flour
360 grams water (does it have to be a specific temperature?) and does it have to be filtered? if so, what's the effect of non filtered water?
salt-14 grams-kosher or sea
fresh yeast - 1 gram
(to save me the time of weighing all these ingredients on the scale, can you tell me how much the grams would be in cups and tablespoons or teaspoons for the salt and yeast? )
so 580 grams of caputo is not enough, it would be too wet and sticky? so i would just gradually add a little bit more until it doesn't stick to my hand? and comes together to form a dough ball in the mixer? is this correct?
I know you have to autolyse for 20 minutes with 75% of the flour and all water just sitting in the mixer covered with a cloth probably
after the 20 minutes, i guess you add the yeast and then gradually mix in the salt.
Mix on lowest speed for 1-2 minutes or until completely blended. At this stage you should have a mix that is drier than a batter, but wetter than a dough. Closer to batter probably.
after the 2 minutes of mixing,
Cover with cloth and Let it rest for 20 minutes again.
then Wet Knead the dough
Start Mixing on Low speed for 8 minutes. 5 minutes into it start adding the remaining 25% of flour gradually.
Let it rest for 15-20 minutes.
after that, do a window pane test and if you can see through it, i guess it's ready to take out and let it rise for like an hour?
after that, you put it in the fridge and retard the dough with slow fermentation for 24 hour to make the dough more extensible and develop the flavor?