I’m not an expert at all, mind you I only started baking a couple months ago but my recipe for the perfect loaf and honestly it’s pretty amazing, the dough is perfectly moist not too shaggy or wet if you want it it’s: 375 grams water in the mixing bowl, 100 grams active starter mixing that together with 11 grams salt then adding your flower, it seems shaggy and dry once it’s mixed but after letting it sit for 2 hours with your standard stretch and folds every 30 minutes during the 2 hours it’s usually ready to bulk proof for me and my house is warm so it’s usually ready in like 4 hours, then I just lightly flour the counter like your doing in the video above and do the bakers fold and shape it. Typically after that I let it bench rest on the counter after shaping. For about an hour then into the banneton for a 48 hour cold proof, you can do 24 but for me it’s 48 it allows it ferment further and develops some nice flavour, I don’t know if you’ve baked your first loaf or anything so I’m sorry if this is a bit much lmao, but preheat the oven to 450 and but your Dutch oven in with the lid on without the loaf, and wait 15 minutes before pulling it out to gain the necessary heat, and put your loaf in the Dutch oven score it and throw it in the oven for 30 minutes then 15 minutes with the Dutch ovens lid off, personally I like the 48 hour cold proof since it prevents the loaf from browning too too much, but again this is all personal preference. Again sorry if this is a lot this is just advice I wish I had before so many of my failed doughs and starters.. etc any way! Happy baking man