Sourdough Bread Recipe | No Discard | Anova Precision Oven

Here is my full sourdough bread recipe with no discards from start to finish. I'm quite happy with the bread I am getting but do let me know in the comments if there is anything that I can improve on. Thank you for watching!

Ratio:
Whole Grain Spelt Flour 200g (40%)
Bread Flour 300g (60%)
Hydration 380g (76%)
Starter 100g (20%)
Salt 10g ( 2%)

Anova Precision Oven baking settings:
Oven is pre-heated to 250°C (482°F) for 30 minutes.
Bake 230°C (446°F), 100% steam for 15 minutes.
Bake 210°C (410°F), 0% steam for 15 minutes.

Dutch Oven baking settings:
Dutch Oven is pre-heated to 250°C (482°F) for 30 minutes.
Bake 230°C (446°F), lid on for 25 minutes.
Bake 210°C (410°F), lid off for 20 minutes.

Baking Steel: https://steelcraftsg.com/

Video Index
00:00 What you will need
00:39 Day 1: Take starter out from fridge
00:45 Day 2 :Feed Starter in morning
01:33 Making the dough
02:49 1st stretch & fold
03:52 2nd stretch & fold
04:12 3rd stretch & fold
04:34 Coil fold
05:15 Pre-shaping
06:09 Final shape
08:28 Cold proof
08:41 Day 3: Pre-heat oven
09:04 Scoring Loaf
09:50 Baking
10:29 Finished Sourdough Bread