After 6 months of really weak starters I finally managed to get one starter going, it’s 2 months old and my first loaf with this particular starter

Recipe is the tartine country loaf but since I live in a country that does not have unbleached bread flour, I had to mix and match a lot of different flours to get where I am. Finally found imported Italian type 1 flour (American grain), and for whole wheat some German 1050 flour.

100 grams starter
900 grams white-bread flour
100 grams whole-wheat flour, plus more for dusting
10 grams fine sea salt

It took my eons to get a starter that does anything, it'd rise and fall and do all that's its supposed to do but the moment I mix up a dough nothing would happen, I'd leave it to bulk ferment for 8-10 hours and nothing would happen, resulting in gummy focaccias types I'd bake and HARDLY manage to shape before, but still ate them, for 6 months.
Fast forward to my newest starter that I've been feeding rye flour fully , and sometimes half whole wheat half rye. Drier feed day to day and maintaining a 1:5:5 ratio, but once I make a leaven for baking I feed it a 1:1:1 ratio, and it's been rising so quick! In 4-5 hours it's already peaked. This has never happened before. So I was brave and made a loaf , and I panicked and with this laof I really was scared to over ferment because it kept getting larger and larger and way over the 30% rise I was looking for. (My dough temp was around 25 c). So I shaped it and put it in the fridge overnight and it just got bigger.
I don't have a dutch oven, I just put it on a metal tray, and use the towel method for steam. 20 minutes with steam and 25 without steam. I didn't wait for it to cool down because I was excited to eat something resembling bread for the first time in so long lol.