Consistent bakes for 2 weeks now, so happy

Been baking since March and have had relatively inconsistent results, and finally found a recipe and process that's working for me. Missing trick was the fermentolyse, ever since I've implemented that it's been plain sailing.

Recipe:

50:50 rye + white bread flour starter – 200g
strong white bread flour (14% protein) – 500g
Water – 290g (65% hydration total)
Salt – 18g (touch under 2%)

Process:

1. Levain made in the morning from starter, kept out on side ~8hours covered
2. Come home from work, fermentolyse. Flour, water and starter mixed very loosely, left 1 hour
3. Stand mix with dough hook 3/4mins until well combined, salt gets added during this process
4. 15mins rest, 1 set of hand stretch and folds, shape into ball and bulk ferment in oven at 30°C (defrost setting) for 2 hours
5. Shape into loaves, place into rice flour dusted banneton(s)
6. Cold proof overnight (~8 to 10 hours depending on wakeup time)
7. Score, spritz, dutch oven, bake at 250°C for 25-30mins covered (time depending on size)
8. Lid off, bake 10 to 20mins depending on colour.

The loaves shown are mini 500g loaves, then spent 25mins covered, 10 uncovered in the oven, for reference.