Feel like I nailed this one!

675 gms bread flour
495 gms water (about 95F)
150 gms peaked starter
19 gms salt (reserved with some water until 1st hour)

Mixed flour, water, and starter until shaggy.
Rest 1 hour-add salt and a bit of water
Stretch and folds, 30 minutes apart, 4 rounds
Put in oven with light on to proof about 5.5 hours.
Internal dough temp was 82-83F
Split dough in half
Pre-shaped into balls. Let rest about 45 minutes or more
Shaped and into bannetons
Into the fridge for about 38 hours
Preheat Dutch oven to 490F
25 minutes with lid on
Dropped temp to 450
Removed oid
20ish minutes until color looks nice

Cool and eat!

I think I’m super close on the proofing time. Taste is solid. My old started molded out and I was gifted some very active starter from a friend.

How’s it look?