So, I got a dutch oven from temu. Before I was using an aluminum Kadai (like a wok shaped pan) upturned and baked on the lid. Honestly the dutch oven takes a lot longer to heat up than the Kadai did but the results are very similar. 

I think I will stick to using the dutch oven though because the previous thing, I had to finagle  the thing so that the three handles (one on lid and two on body) sat between the oven bars. 

Recipe. 

500g flour (480 allinson very strong, 20 rye)

100g risen starter\*

12 g salt

400g previously boiled 30 degrees C tap water.

\*My starter process is as follows — I keep 200g of starter in the fridge at all times. When I want to bake I take this out of the fridge and build a new starter/levain in the final mixing bowl and cover.. I then feed and immediately place back in the fridge.. this method has worked for me upwards of six months without feeding or proofing the starter. 

Method. 

Take the mixing bowl with the proofed starter and add the water. 

Add the flour, then the salt. 

Using the thin end of a wooden spoon roughly mix the mixture together and using a  dough scraper, scrape down the sides and turn the mixture once. 

Scrape the spoon and clean. 

Cover the mixture and let rest for 30 minutes. 

With soaking wet hands Perform a coil fold. 

Repeat this process two more times. 

Place the dough in a proofing container and allow to proof at room temp until volume is increased by 50 percent. 

Turn out onto a floured surface and preshape into a loosE boule. 

Bench rest for 20 minutes uncovered. 

Flip and shape into a batard. 

Place in a banneton that has been dusted with rice flour with the seam up, stitch together a bit (look this up I'm not going I to detail about that) 

Place in the fridge uncovered overnight or 12 hours.

Preheat oven to 250C with the dutch oven in. 

Dust the loaf with rice flour and Flip onto a peel.

Slash the top and bake. 

25 mins at 250 then uncover and bake for another 20 at 220 (Celsius). 

Place on a wire rack and cool for at least 5 hours. 

Personally this is my favourite level of openness to the insides of the bread.. I have examples of a lot Wilder looking stuff and how to do that, but that's a bit Instagrammy. But I'll happily share if anyone asks. 

Ps I measured it once, and after using very wet hands for each fold it actually works out around 83.5 percent hydration. 

80 percent hydration batard. First time using dutch oven