After about 10 loaves, I can say I've abandoned the standard recipe. First I was having problems with the loaf being kind of flat and started experimenting with a larger volume. Then, the crust wasn't to our liking, and started experimenting with hydration, first going higher then quickly going the other direction. Then I went down the never ending comment section on a Facebook group post, and started throwing all sorts of shit at it.
What I have currently landed on, and really liking:
100g starter (I always feed the day before making dough to make sure it's active and hungry)
325g water
100g wheat flour
150g AP flour
350g bread flour
13g salt
20g olive oil
Tablespoon of honey
Mix starter and water. Then add all flour and salt, mix well. Let stand for one hour. Stretch and fold 4 times ever 30 minutes after that. At the end of the last stretch, I don't know the term, but I'll keep pulling off the top and folding it to the bottom, leaving the top nice and smooth. Put it in the container covered, let stand on the counter for at least two hours. Refrigerate over night. First thing in the morning pull it back out to let stand for a couple more hours before baking.
Preheat oven to 435 with Dutch oven in the oven, lid off. Rice on the bottom of the DO. No ice. Dump the dough on parchment paper and into the oven covered for 5 minutes. Pull out, score, back in for 28 minutes. 10 more minutes uncovered.
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, taste so much better! Still little dry around the edges, but not cutting my throat like loaf 1. Can’t wait to make another. Think I’m going to try a grilled cheese for dinner. 
