I finally did it!!

After many gummy dense loaves I finally made what think are great loaves!!! I saw a reel that said to strengthen your starter do a 1:2:3 ratio. Then I figured out that the most rise comes when the lid is on so instead of 20 minutes with the lid on I did 30 minutes at 500° then did 10 to 12 minutes lid off at 450° they taste so delicious! Recipe below

This is for 2 loaves

500 grams of bread flour
375 grams of water
110 grams active starter
10 grams of salt

I mix the flour and warm water and cover leting it rest for about an hour. Then add the active starter and incorporate it in immediately add salt and a splash of water and incorporate that in. Cover and let rest for 30 to 45 min depending on the temp in my house which is usually cooler. The first stretch and fold I will do for about 3 to 5 minutes cover let rest. My house is chilly so I usually put it in the over with the light on and door cracked open. I usually wait about 30 to 45 minutes before each stretch and fold continuing to do them over time until I notice some bubbles on too and it's really smooth. I usually do 2 sets of coil folds every 30 minutes. After those are done I fold out onto a floured counter and pressure. Wait about 2 minutes the do the final shaping and put it seam side up in a well floured baneton. Cover and put in fridge over night. Next morning I put the whole thing in the freezer while pre heating the over and DO to 500° when it's ready I take the dough out flip out onto a sling and score ( the freezer helps to score easier) put in DO covered for 30 min. Next remove lid and turn down to 450° bake for 10 to 15 minutes or until desired color is obtained. Take out and let cool 2 hours before cutting.

I know this was ling I hope it can help someone struggling!