First two loaves with my new starter

My fiance brought me back this sourdough starter from his trip to Alaska, and I'm having way more success with it than the starter I made earlier this year. I got so excited with the doubling in size that I made a second loaf pan version this morning!

Recipe below:

• 100-120g starter
• 350g water
• 100g rye flour (I did this on the loaf pan loaf, the boule used 50g einkorn WW flour and 450g bread)
• 400g KA bread flour
• 12g salt

1. Add starter to a bowl, mix with water until dissolved, add flour
2. Mix well, cover, and let rest for 30mins
3. Add salt, pinch to mix, then stretch and fold 4x in 30 minute increments (2 hrs)
4. Continue BF for another 4-5 hrs in oven with the light on
5. Turn out dough onto floured surface to shape into a rectangle. Letter tri-fold, turn 90°, then roll into a ball and shape until smooth
6. Let rest (covered) for another 30 mins and reshape using above method
7. Add to floured banneton and rest in fridge overnight (covered)
8. Rest dough on counter while dutch oven preheats to 475°
9. Turn out dough onto parchment paper and score, add to dutch oven and bake for 20 mins with lid on
10. Remove lid and bake for another 30 mins or until internal temp is 200°