TFL Bulk Fermentation Question / First Time Poster

Hi. Longtime lurker, first time poster here. Been making sourdough since March. I can get good flavor but not a reliably good rise. A few times I've gotten lucky and the bread has turned out beautifully (uh, I have a quantitative background so of course I measure the height and my best loaves get 4" lift from Tartine Bread Country Bread recipe and the tallest midpoint cut) but most of the time it's more like 3.5" and even worse in my mind 3". The best lift has been when I've taken it out of the banetton and it already has some height and keeps it until I put it in the hot dutch oven. I'm pretty sure I've been overproofing as I lose track of time; focus; life; work happens etc. That's on me, but I'm wondering about a few things.

A few questions:

• With this standard receipt (450 g white, 50 g ww and 350 g water) and a 20-30% rise, are you aiming for 1020 (500 flour, 350 water + 20% rise) / 1105 (for 30% rise) in your bulk fermentation?
• Do you hold anything back and let is rise in the banneton further? If so, how much time would you recommend at 71F (trying to get more rise in banneton so when I take it out, it has that taller look I've had success with) 
• I typically do 4 folds in the first two hours. 

Room Temp: ~71 (Seattle)

Proofing Box: 82-84 because its in a drafting corner of old house, and bread typically F is ~80

Flour: Central Milling Artisan Baker's Craft Plus (white) and CM Organic Whole Wheat Hi Pro Fine

Recipe: Tartine Bread, Country Basic Bread

I was lazy in getting this account setup and have so many questions. But I'll start here since I probably already forgot some piece of info that you all will need to help! Thank you in advance for your input.