Using the exact method from https://www.youtube.com/watch?v=HlJEjW-QSnQ

Also used her method for reactivating starter but only for one day prior (https://www.youtube.com/watch?v=beKzcOe6w_o&t=81s).

Trying to focus on getting a really active starter and experiment with different techniques to build strength and structure.

Day 0 7am - Feed starter from fridge 1:1:1 (5 grams of starter), flour = 90% bread, 10% rye.
Day 0 2pm - Feed starter 1:1:1 (10 grams of starter)
Day 0 9pm - Feed starter 1:4:4 (20 grams of starter)
Day 1 7:30am - Mixed levain 1:2:2
Day 1 9:35am - Mixed flour (70g WW, 255g bread) and water (253g 85f) and autolysed for 3 hours. Held dough in proofing box 78-80F.
Day 1 12:45pm - Mixed in levain (65g, a 5 hour levain which has tripled by now). Dough felt cool and also sticky, not smooth like the video. 73F
Day 1 1:15pm - Mixed in salt (7.5g). Dough felt tight so per her recommendation added 3 splashes of water. 75F.
Day 1 1:45pm - Fold on counter
Day 1 2:15pm - Lamination
Day 1 3pm - Coil fold #1
Day 1 3:45pm - Coil fold #2
Day 1 4:45pm - Coil fold #3
Day 1 5:45pm Coil fold #4, 77F

Probably didn't do coil folds right. Left some pretty big gaps or pockets in the dough when rotating and folding. Also dough seemed really wet in the pryex bowl and didn't really adhere to the bowl when stretching, so it probably didn't receive enough strength.

Day 1 7:30pm - Shaped dough. Dough seemed very proofy (too long ferment?). Shaping was difficult because of big air bubbles.
Day 1 7:45pm - Since it was so proofy, didn't do a bench rest, went straight to fridge.
Day 2 7:30am - Baked (oven preheated for 1 hour), 20min @500F, 20min @450F

This recipe makes a smaller loaf than the previous ones. Got some pretty decent hole structure but still dense like the others. Flavor was good. Subtle tang.

Next time don't add too much additional water and shorten ferment time.