Same recipe every weekend until I figured out what works for me.

Recipe
100 g fed starter 2- 8 hours prior
375 g luke warm water
500 g bread flour
12 g fine salt.

Mix water and starter together in glass bowl, add flour and salt. Hand mix with bare hand until clumps are gone. Cover with damp towel. Stretch and fold 2-4 times every 20-40 minutes with 6-8 folds each time. Shape into wood banneton lined with flour sack towel or floured with no towel. Cover with a towel and refrigerate overnight. I find if you place it in a plastic bag the dough will stick. I just loosely cover with a towel in the fridge. Anytime the following day heat oven & dutch oven to 550 until fully at temp. Remove dough from refrigerator and gently flip and place on parchment paper or silicone sling. Score with a lame and add to the dutch oven immediately while dough is still cold. With the lid on place back in oven. Reduce heat to 450 and bake for 25 minutes. Remove lid after 25 minutes and reduce heat to 400 and bake for another 15 minutes. They’re never perfect but my family always eats them all before they go bad. Any tips are appreciated.