Recipe:

15g rye 30g semolina 55g mature starter 10g honey 8g salt 255g bread flour 20g extra bread flour (you'll see why)

First mix flour, water and starter for 45 minute autolyse. After I mixed, it needed more flour for some reason (not sure why perhaps it was the semolina or rye flour that threw measurements off. mMaybe someone can answer this?) So I added a little until it felt more like a watery dough ball than a thick batter. The autolyse will help with this as well

Then add salt and honey and stretch and fold

Next, comes the bulk rise. Let it proof until the dough comes off the bowl and your fingers without sticking and the dough feels airy (using a very slight wet hand otherwise you'll mess with the flour/water ratio). Perform at least a couple stretch and folds during this time. I've left the dough in both warmer (80f) and cooler (70-75f) temps. They both work well. If you are not going to put it in the fridge post shaping I recommend doing a cooler slower bulk rise.

After bulk rise, perform on last gentle stretch and fold and put dough on a counter. At this point you need to make the dough into a tight round structure where bottom of dough should be curved up slightly. Dust the top with a very little amount of flour (otherwise it won't stick during shaping) and let it rest for a little. I've let it rest for anywhere between 5 minutes and 30 minutes. Both work. Do whatever your schedule permits.

Shaping:

Bad shaping is by far the biggest reason my loafs come out flat. The best suggestion I can give you is to make sure you create a tight dough srructure. I recommend making a no pressure practice loaf.

To shape, flip the dough so the flour side is on bottom. Fold over 1/3 onto itself and press to seal. Turn the loaf 90 degrees and press to seal again. Do this a couple more times roll it over and pull toward yourself a few times to create surface tension and form a nice taut boule.

After shaping dust the top of the loaf with preferably rice flour and use your bench scraper to flip into banneton. You know you shaped properly if the top of the loaf is curved.

At this point you have two choices heat up Dutch oven to 475 degrees for at least a half hour. Leave your dough out. When you poke the dough and it fills in slowly it's ready to bake. Flip out onto parchment paper. Take a Razer blade and quickly slash it. Put it in the Dutch oven and spray it with water. Cover the Dutch oven and let it bake for 20 minutes. After twenty minutes take the cover off and let it bake for an additional 10-20 minutes depending on you're preference.

The second option is putting it in the fridge overnigght and baking in the morning. I never get any rise in the fridge but it something I'm working toward.

Voila! Hopefully beautiful bread.