My fourth sourdough loaf! I think I got the hang of it!

Title: My Reliable 75% Hydration Open-Crumb Sourdough Boule Recipe

I’ve been having really good results with this recipe, so I wanted to share it! It makes one large boule with a light, irregular crumb and a nicely developed crust.

Yield: 1 large loaf
Dough weight: Approximately 1,160 g
Hydration: Approximately 75%

Ingredients
595 g bread flour
434 g water, divided
404 g for the autolyse
30 g held back
119 g active, ripe sourdough starter at 100% hydration
13 g salt
Method
Autolyse: Mix the bread flour with 404 g of water until no dry flour remains. Cover and rest for 30 minutes.
Add the starter: Work in the 119 g of ripe starter by hand until evenly distributed. Cover and rest for another 20 minutes.
Add the salt: Add the salt and remaining 30 g of water. Pinch and fold the dough until everything is fully incorporated.
Build strength: Perform four gentle sets of stretch-and-folds, spaced 30 minutes apart. Once the dough feels strong and elastic, avoid forcing it.

Bulk fermentation: Allow the dough to ferment until it has risen approximately 50–70%. It should look puffy and aerated, show bubbles around the surface and edges, and jiggle when the container is moved.

At around 71°F/22°C, my total bulk fermentation generally takes about 7–10+ hours, beginning from the time the starter is added. Follow the dough rather than relying strictly on the clock.

Pre-shape: Turn the dough out gently and form it into a loose round. Let it rest uncovered for 15–20 minutes.
Final shape: Shape into a boule with enough surface tension to hold its form, but try not to squeeze out the fermentation gases. Place it seam-side up in a well-floured round banneton.
Cold proof: Cover and refrigerate for 10–16 hours.
Bake: Preheat a Dutch oven at 475°F/246°C for 45 minutes. Score the dough directly from the refrigerator.
Bake covered at 475°F for 20 minutes.
Remove the lid, lower the temperature to 450°F/232°C, and bake for another 20–25 minutes.
Cool: Let the loaf cool for at least 1½–2 hours before slicing.
My Main Open-Crumb Tips
Use your starter at or very near its peak.
Handle the dough gently, especially after bulk fermentation.
Judge the end of bulk by the dough’s rise, aeration, bubbles, and movement—not just elapsed time.
The goal is an evenly distributed, irregular crumb rather than a few giant caverns surrounded by dense bread.

I’d love to hear how it works for anyone who tries it—or what you would adjust!