Think I might have nailed it (after 7 months..)

Well sourdough making is a journey and I think after 7 months of gradually fine tuning I might be close to what works best for me..

For 2 loaves..

6.30am start

750g Strong white flour
250g Wholemeal flour
200g Active starter
650g lukewarm tap water
30g honey

Mix them together. 1 hour autolyze. Then add 23g of salt

4 sessions of stretch and fold (30 mins apart)

Dough temperature 74 Fahrenheit so a further 2.5 hours bulk fermenting until a 50% rise. (12.30pm)

Shape

Then 8 hours in the fridge.

1 hour cold start oven at 240 centigrade covered. Then a further 10 mins uncovered.

Rest on the side overnight for 8 hours.

Opened up and enjoyed.

Secret for me is to temperature watch the dough and don't be scared to take out to shape earlier than I have in the past with what is a smaller rise. Far too many times I've over proofed the bread and waited for a too big a rise.

This should be my go to recipe now