I think I finally did it

So I’ve been trying Sourdough to finally get my bulb fermentation and shaping down for honesty year now and I’ve been using the 13 country bread recipe over and over again trying to not change things but little at a time. I use 900 g of King Arthur bread flour 100 g of King Arthur holy wheat flour 200 g of starter instead of a levain. I use 750 g of water and 20 g of salt tunnel bolt fermentation time is 6 1/2 hours and 77°F. I did a 45 minutes of fermentolyse in the beginning and five stretch and folds 30 minutes apart