I think I did it!!
500g bread flour
100g starter
11g salt
325g water
Roughly homogenize water and starter, add salt then flour, mix with fork into a shaggy dough. Let sit for about an hour. Do 2 sets of stretch and folds 30 minutes apart, then 2 sets of coil folds 30 minutes apart.
Bulk ferment was about 4 hours in a 76ish degree kitchen under the surface light. Pre shaped (for the first time!), let sit for about 20 minutes, then final shaped (better than I had before, and tried stitching) and put into banneton. Cold proof for about a day and a half. This is from my own starter that’s 5 months old, and she needs the extra cold proof time to develop the sourness I like.
Preheat Dutch oven while oven heats to 450. Score bread dough and place 2 small ice cubes between Dutch oven wall and silicone mat/parchment. Bake 30 minutes at 450 with lid on, and about 18 minutes at 400 with lid off. Put on cooking rack immediately.
I think this is my best loaf yet!!! I got an EAR, y’all!!!!