Beginner's Sourdough Bread from The Perfect Loaf

The full text of the recipe is here: https://www.theperfectloaf.com/beginners-sourdough-bread/

But, in summary: 

• 78% hydration
• Levain 5-6 hours
• Autolyse 1 hour
• Bulk fermentation "room" temp (78-80, so actually did it in the oven given winter house temps)
• Overnight cold proof in fridge in bannetons
• Bake in lidded cast iron - preheat to 500, drop to 475 after inserting loaf, 20 minutes later remove lid and drop to 450 for final 30 minutes.

Note on scoring: it was far easier to score a loaf that came directly out of the fridge than the ones I have proofed in warmer temperatures. 

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Tastes great! The first true "sour" loaf that i've gotten. I bought a loaf from Ken Forkish's bakery yesterday to compare and they are comparable (well, his is better, but mine's not bad!)

Really happy with this. The big lessons I learned were Sourdough Starter feeding ratios (my original guessed-at ratio had too much mature starter), proofing in the fridge overnight, and the advantages of the dutch oven baking over the stone and steam.