High hydration bread

Long time lurker, first time poster. Thanks for everyone sharing their recipes and knowledge. It has really helped me improve my bread baking skills.

I've been baking sourdough bread for years and only just recently have had good success with higher hydration bread. I think the game changer was that I found a wholemeal flour with 17 g of protein that really helped the gluten development. My previous breads with higher hydration also contained spelt but I removed that from the flour mix for now to eliminate extra variables from my experiments.

Recipe:
240 g bread flour (12 g of protein)
120 g wholemeal flour (17 g of protein)
290 g water
120 g starter (100% hydration)
10 g salt

Method:
1. Combine flour and water. 1-2 hour autolyse.
2. Add water and mix in kitchen aid for 10-15 minutes.
3. Rest for 15 minutes.
4. Add salt and mix in kitchen aid for 10-15 minutes until dough forms a nice ball.
5. Bulk ferment for 2,5 hours (ambient temperature 24 degrees) with stretch and fold every 30 minutes.
6. Preshape and let rest for 15 minutes.
7. Final shape and insert into banneton.
8. Cold proof in the fridge for 16-24 hours.
9. Preheat oven (and Dutch oven) to 250 C.
10. Score and bake for 20 minutes with DO lid closed.
11. Drop the temperature to 220 C, remove the DO lid and bake for another 20-25 minutes.