Not to be dramatic but I feel like I’m crushing it

Hey guys! Do you ever just feel like you’re freaking nailing it? Ever since I got my recipe right I just feel like I’m doing so good! Proud moment for me. I just checked and it’s been almost exactly 1 month since my first loaf I made 🙂

I listened to the provided feedback from my other post about how the spiral is cool but that I’m too aggressive with my shaping. So I’ve been trying to not shape so much and I gotta say my loaves look real pretty!

I tried a jalepeno cheddar inclusion and I can’t decide when to add the inclusions. If I do it during lamination I feel like it was so hard to shape and didn’t incorporate well but another time I added them during stretch and folds and I just feel like the rise wasn’t as good. What’s yalls advice?

Pics of my recent loaves that make me smile and also I found the best way to store my bread! Keeps it fresh for days! It’s just my mixing bowl upside down on my cutting board 🤪

425g warm water
100-200g starter (I have been using the scrapings method of starter maintenance and I honestly just use whatever is available).
325g King Arthur bread flour
325g Costco organic flour
15g salt
+ another 10g of water that I add when adding salt.

I let my dough proof in an oven with the light on which is about 90 degrees F and my dough temp usually reads like 78 F ish.

I’d like to get better at my scoring so I need to find some of that rice flour but I haven’t been able to find it in a store.