First time Sourdough Bread Baker

What Happened????
This is my third loaf I’ve tried baking.
(If someone doesn’t make sense, I was using talk to text)

The first loaf I followed a guidebook and I did not use a weight scale. I used measurements. I used 1/2 cup of starter, one and a half cups of warm water, 2 teaspoons of salt, and 4 1/8 cups, all purpose unbleached flour. After mixing it together, I let it sit for an hour. Then I did two stretch and folds every half hour two times. After that I did two coil and folds every half an hour for one hour. So basically I did stretch and fold, coil and folds, four times in two hours. Then I let it bulk ferment, for four hours. Then I put it in the refrigerator for 12 hours. This was all recommended by the guide booklet. I baked it in an aluminum Dutch oven at 450°. I baked it for 40 minutes with the lid on and 20 minutes with it off. This first loaf came out pretty decent on the outside, but when cut open, there was a lot of big holes. Per the guide, it said I under fermented it. Didn’t have much of a taste either.

The second loaf I used measuring scale. I followed the book guide directions again except this time I used weight. 100 g of starter, 350 g of water, 500 g of flour, and 10 g of salt. Let it sit for an hour. In a two hour time span I did to stretch and fold and two coil folds. This time I let it bulk ferment for about five hours. This time I put it in the refrigerator for about 24 hours. I used the same aluminum Dutch oven. Baked at 450°. 40 minutes with a lid on, 25 with it off. This loaf looked great on the outside. But this time it seemed like it didn’t rise as much in the oven. The holes were tighter in the bread when cut open this time. This time it had a better taste though.

My third and most recent loaf, which is the pictures of above.
This time I use the 1 – 2–3 ratio(starter-water-flour). I changed a couple things up this time though. I continued to use a weight scale. This time I used 150 g of starter, 300 g of water, 450 g of organic unbleached bread flour(rather than all purpose flour), and 10 g of salt. I let it sit for 1 hour after mixing ingredients. I did the same two stretch and folds and two coil folds in a two hour time period. This time I let it bulk ferment for about 12 hours. It looked great in the glass bowl. Plenty of gas bubbles and some appearing on top. It also doubled in size. This time when shaping it, though it seemed to be a little stickier. I put it in the refrigerator, for 24 hours this time. When I took it out today, it was completely sticky, lacked form/shape. I couldn’t even use the razor blade on the top. I still decided to try to work with it and bake it and it came out horrible.

What could be going wrong? Suggestions.

If I had to choose, I would say I’m messing up on the bulk fermentation process. Maybe leaving it in the refrigerator too long? Maybe the aluminum Dutch oven? Who knows

Please help