I finally did it! 3rd time was def a charm.

I changed my recipe up to include olive oil.

For the third one i used 150g active starter , 315g warm filtered water, 15g of unfiltered olive oil, 450g of bread flour, 12g of pink Himalayan salt.

i added my starter to a bowl, water and olive oil and mixed until milky/yellow. then i added my bread flour and salt and mixed with a dough whisk. i mixed dough until no dry bits or flour pockets were left and dough was shaggy. i then, covered the bowl with damp towel and let rest for 30 min. After 30 min i begun my stretch and folds. i do 4 rounds every 30 min, for the first 3 i just did basic stretch and folds and for the the last round i did coil folds. after that i left my dough to rest overnight on the counter for about 9 hours, at this point it had almost trippled in size and was super bubbly/ jiggly.

After that i flipped the bowl so the dough fell onto a clean counter and started to shape my dough, when the dough felt tight and shaped and put it in my floured banneton and covered it for about an hour at room temp. i check the dough and did the press test, it was ready.

i set my oven to 500° fahrenheit and when it was heating up at 300° i placed my dutch oven with the lid on until it was done preheating and set a timer for 15 min after it hit 500°.

i flipped the banneton onto some partchment paper and begun to score. after the 15 min was up i turned the oven down to 450° and closed door after taking out dutch oven
add bread, ice cubes under parchment
cook for 20 min remove lid and put over down to 400°
cooke for 22 more min
let bread sit for at least 1hr before cutting

Last two photos were my first two attempts.
the burnt one was my first attempt and the other one was my second attempt.

I definitely like my new recipe and i also switched to bread flour instead of unbleached AP flour. Adding olive oil was definitely a game changer. Will update with cut loaf to see crumb when the loaf is done cooling!