Finally got the spring I wanted

Using the same recipe I have been, https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

I thought my past few bakes have been underproofed so I was letting the BF go for 8-10 hours. This time I used a chart found on this Reddit community to temp your dough and go accordingly. I ended up temping the dough at 71 degrees F, and my home is 71 degrees F, and BF for 7 hrs and 15 mins. I also took care this time to shape more tightly and firmly. Pre shaped and rested 30 mins. Final shape and Let rest in the banneton on the counter for 30 min before cold proof for 15 or so hours. Sprinkled in some water into the Dutch oven right before going in the oven, and this is my best loaf yet!

Crisp but not too thick of a crust especially the bottom, chewy and tender, soft and flavorful and nice holes and crumb!