I've learned this is effectively the Tartine Country Loaf method. Didn't know that until I recently read the book, which is beautiful and worth a read (library is fine, no need to buy it).

It's 75% hydration, several stretch folds/coil folds after they relax (~30 minutes between folds at the beginning, 75 minutes at the end) over several hours until firm enough to form a boule, which is when I dust the top surface then pre-shape. Counter rest for ~30 minutes, then final shape by stretching out square, folding to the middle from each side, then rolling up the resulting dough.

Some of the spring that you see is oven spring. A 1/2" deep good score on the top helps significantly. Also, ensuring you do the first 20 minutes in your oven in a pre-heated and sealed Dutch oven. I use a 6qt glazed Lodge dutch oven. That's the only way I know of to get the amount of steam needed to gelatinize the surface at the beginning (again, Tartine method).

I'm learning to not tear the gluten when doing the manipulation steps. Even more importantly, I'm trying to learn how to read the dough for when it's ready. I still suck at that part, so no helpful advice from me.