About 20 loaves in and seeing some progress :)

Ingredients:
(Make 2 loaves)
862g white bread flour
526g water
192g active starter
20g salt

Method:
Autolyse flour and water for 1 hour.

Add starter and salt, stretch and fold until fully incorporated. Rest for 30 mins and stretch and fold 4 times, rotating 90 degrees after each fold. Repeat the rest and stretch and folds another 3 times.

Allow to bulk ferment at room temp until bubbles form and increased 1.5-2x in size – around 5 hours for me.

Place dough on a very lightly floured surface and half the dough. Roll each half into a tight ball and cover and rest at room temp for 30 mins.

Shape and place each ball of dough into a banneton. Allow to proof at room temp for 1-2 hours and then cover and place in the fridge overnight until ready to bake.

Preheat Dutch oven at 250C for 1 hour. Score dough and place into Dutch oven, give a light spray of water before adding the lid.

Bake at 250C for 20 mins covered, and another 20 mins at 230C uncovered. Remove and allow to cool fully before slicing!