I think I might getting the hang of this

Based on a friend and fellow baker's recipe:

400g flour (90% bread, 10% rye), 285g water, 125g starter at peak, 15g EVOO, 15g golden yellow sugar, 10g salt.

Fermentolyse 40min, mix in salt. Two rounds of stretch&fold, three rounds of very gentle coil folds, all spaced at 30min. Bulk rise to 50% (FDT 75F), preshape/rest/shape, cold proof 36h. Transfer dough to freezer, preheat dutch oven at 500F for 30 minutes. Score and place in dutch oven with two ice cubes under parchment. Bake covered at 450 for 30min, uncovered at 425 for 15min.