Baking bread is so satisfying

Ingredients for 2 loaves:

730g flour (bread flour, wholegrain einkorn)
600g water
140g starter
17,6g salt

I fed the starter 1:3:3 the night before for the levain. Then next morning starter with a 2-hour autolyse. When the levain was at its peak, I added it to the dough and mixed for 5 minutes. 30 minutes later I added the salt and mixed again for 5 minutes.

I started with 2 strong folds 30 minutes apart and then divided the dough and continued with coil folds, 5 of them in total about every 30-40 min.

After 6,5 hours total after adding the starter, I shaped and put in a banneton dusted with fine rice flour. I let them still rest in room temperature for 1,5 hours before moving to the fridge at about 5°C for 14 hours.

Preheated the dutch oven (Lodge Combo Cooker) at 250°C/480°F and then baked with an ice cube for 13,5 minutes with the lid on, then turned down the temp to 220°C/430°F and baked until I was happy with the color, I think about 30 minutes. Placed on a cooling rack and waited for 1,5 hours before cutting open.