Two Dutch Ovens means Two Loaves!

Recipe for 2 loaves;
250 grams starter
700 grams lukewarm water
1080 grams bread flour
22 grams salt

I started by mixing my starter with my water until completely mixed and frothy. Then I added the flour and salt, combing all ingredients and mixing by hand for about 10 minutes. This ensures all clumps are mixed in. I let it sit for a half hour, after which began stretch and folds and coil folds. I did 4 rounds of these folds every half hour.
After the last stretch and fold, I proofed in the fridge overnight. Usually I would do a counter proof but it was warm in my apartment and I didn’t want to have to get up in the middle of the night. It proofed in the fridge for about 8 hours, then I took it out and did my shaping for each loaf. I then put the two separate loaves into their own bowls seam side up, and stuck them back in the fridge for a few more hours. I preheated both Dutch ovens at 480 for 45 minutes. I also put boiling water in the oven for steam. I let my loaves sit on the counter for an hour before putting in the Dutch ovens. Once in the oven, I baked for 7 minutes, then took them out to score. Put them back in the oven and put it down to 450 and baked for 30 minutes. Then I took the lids off and baked for another 16 minutes. Took them out and let them sit for 2 hours before cutting open (I could have waited longer).