I cracked the code

I've baked five loaves before this one with moderate success and a couple total flops, but this is my first that I feel super happy with!

Recipe:
550g KA AP Flour
380g Water
10g Salt
10g starter

Process:
8pm 11/7 Made Levain: Mixed 10g starter with 50g flour and 50g water
11:45am 11/8 Autolyse: Mixed 500g flour and 300g water and let rest for 30 mins
12:15 Added Levain and to autolyse and mixed with hands until combined
4 mins of picking up the dough and folding it over itself, then bulk ferment in oven with light on for 30 mins
12:55 1st Vigorous set of stretch and folds, then pick the dough up and let it fold under himself and ferment for 30 mins
1:25 – forgot to add salt and extra water. Added 30g water and 10g salt to dough and mixed with hands for 3 mins. Did slap and folds until dough came together and was holding its shape.
2:05 – more coil folds until dough holds its shape
2:35 – Checked dough. Was holding its shape well and rising evenly. Did not do another set of coil folds. Set timer for 1 hour
3:35 – Checked dough
6:20 – Dough was fully of bubbles and super jiggly. Dumped on floured counter. Realized I was not supposed to flour the counter and panicked a little. Brushed off some flour and preshaped as usual anyway.
Bench rest 30 mins
7:10 – Final shaping: Laid dough out in rectangle and folded up the bottom, then sides, then pulled the top down to a little over the center and rolled the dough over. Pulled into a boule with hands until it was taut and stood tall. Placed in floured banneton and there were a bunch of holes in the bottom, so I pinched them all together until the bottom was uniform.
Covered with shower cap and placed in fridge overnight.
9:20 – Preheat Dutch Oven for 45 mins at 450
10:15 – Score bread in X pattern and place in preheated DO
Bake for 20 mins covered and 30-35 mins uncovered
Cool for at least 2 hours

The inside is super moist and flavorful and the crust is lovely. I think I could push the bulk ferment by another hour now that I've seen the crumb.

Also! I sourced my recipe from Maurizio Leo from the Youtube channel "The Perfect Loaf" and I have no regrets. This is easily the best one I've made and it took much less effort than some of my flops.