This is a loaf I made yesterday. Proofed overnight then let rest on the counter for about a half hour shaped folded and let final proof in the garage for about four hours . Preheated Dutch oven in a 460 degree oven. I use a medium sized bowl lined with cloth liberally coated with flour as final proof basket. I take plate with parchment paper and tip the proofed dough onto it lift the dough with the parchment paper slash the top in a star pattern and set it in the hot Dutch oven, I spray the dough with a good mist of water lid on back into hot oven which I reduce to 440 degrees . Second time doing this with the spray of water and the spring has been amazing. Use the bakers formula this had 505 grams of all purpose unbleached and 45 grams each of spelt flour. Whole grain flour and dark rye. Bake at 440 for 25 minutes then lid off for 25 more depending on color. Started this sojourn into sourdough in April with making the starter . It is amazing I am hooked. 
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Charlie - that looks so very very good! The texture/crumb looks almost silky.
I too have got back into sourdough since Easter, and I'm using the dutch oven for baking. However, I haven't been brave enough yet to try the preheated dutch oven - maybe I will try this weekend using your suggestion above.
Cheers and keep going - looks like you're on a roll!
Heather
Very nice loaf, you should be very pleased. Where did you purchase the Anita’s Mill flour?
Benny
I bought the Anitas at Costco was looking for dark rye as that is what I feed my starter with at about a forty percent ratio to unbleached Rogers silver brand. Couldn’t find a bag anywhere at the box stores . Ended up getting a small bag of regular rye a it’s at the health food store.