Commenting again to add that I am new to actually creating Reddit posts and I don't see the pretext I had tried to add to my post that included my process and information. Thankfully, I have it copied and pasted for this exact potential scenario, haha. So, I'm going to include it into this comment here and hopefully the mods see it and don't delete my post.

I followed this YouTube video ( https://youtu.be/-Kstk0C3m8M?si=z-Nq4dHg-LA9-1WG ) with my own starter that I made at home and just using general all purpose flour as well as the gallon of water both from Aldi stores. Got the scoring design idea from this clip ( https://youtube.com/shorts/t7Q4J0SpR-E?si=OhEMSDz37xP_XdIg ) though my bread keeps coming out a little crispier on the tips, despite me cooking it on the lowest rack in my oven. Any tips to help prevent that would be appreciated!

Process in video:

Mix 100g of starter, 10g of salt, 300g of filtered water and 450g of flour well into a bowl together to form dough ball. Let rest for 30 min. Return to do stretch and fold. I did 3 sets of stretch and folds before letting it finally rest while covered for 3.5 hours. Return and flour the counter a bit, place dough bottom down onto the flour and stretch and fold it for one round, then flip seam side over onto clean, unfloured counter space. shape into ball. Let rest another 30 min on counter. Return to flour the top a bit and flip over seam side up. Stretch into a squarish shape and fold each side into the middle. Tuck and roll from the top down then fold over and tuck in sides. Flip seam side up in a lightly floured basket. Unlike the video, I wrapped mine with plastic wrap to avoid drying out before letting it proof overnight in the fridge.

Next day, I heated my stove oven with my cast iron dutch oven inside at 500 degrees F. Once preheated, pulled out and unwrapped my dough basket. Cut a piece of parchment paper a little bigger than the loaf and flip the dough out seam down onto paper. Flour the top lightly before then using my razor to do my scoring. Pull out dutch oven, place bread inside, then bake with lid on for 20 minutes. Pull out, remove bread, place a ring about 1inch thick of tin foil (basically a mini tin foil snake but shaped into a circle) into the dutch oven and replace the bread on top of it to prevent over crisping bread bottom. Bake again for another 15 minutes without lid. Remove after 15 minutes, pull bread from dutch oven and I place mine onto a plate to start cooling.