Forkish Field Blend #2 -

So I begin with a baking steel pretty close to the top of the oven. I then put the Lodge in the oven and preheat to 525 degrees Fahrenheit using bake setting. Once the oven has preheated for about an hour I pull out one banneton from the refrigerator. I cover the top of the dough and banneton with a half sheet of parchment and  gently flip it over onto the counter. I then pull the Lodge out of the oven - lift the loaf using the parchment paper and gently place in the Lodge. I hold onto handle to lodge with oven glove and score it. I quickly cover it and place it in the oven rack 3 rungs from the bottom. I then reduce temp to 475 Fahrenheit and back for 30 minutes. I uncover and bake for 15-20 minutes with a careful eye on darkness of crust and pull out accordingly. I then reheat oven to 525 for 20 minutes for the next loaf.  This procedure has taken about a year to perfect, I also use all central mills Baker’s Craft  flour and starter that is really quite alive. I use 50 grams of dark rye , 50 grams of Beehive flour and 50 grams of starter and 100 grams of 85 degrees water to produce the 100 grams of starter required for the 360 grams of levain. I hope that helps. Still learning here.