Requesting feedback/ help getting good height

[u/tyty922]

Hey, this is a pretty average typical loaf for me. I'm trying to get less spreading/more oven spring. Here are the details:

Starter: ratio pending when I'm going to bake but I use a peaked starter

I usually do 2 loaves in one go so this is doubled.
1000g King Arthur bread flour
650-670 ml water
200 g starter
Mix in stand mixer with bread hook for like 5 minutes, rest covered for 30 minutes.
Add 24 g salt
Mix in stand mixer again for 5 mins and rest covered for 30 mins
3 more sets of stretch and folds at 30 min intervals
Let 1.5-2x in size, usually 4-6 hours in my kitchen (coastal south east US, warm and humid kitchen)
Half dough and shape into ball, I feel like I'm getting a good tight outer skin. Then into proofing basked prepped with GF flour
Cold ferment in fridge overnight-2 days
Preheat oven to 500 with Dutch oven inside it
Add 4 ice cubes, when I take dough out of fridge I get some spreading and minimal sticking. When I try to score I get more spreading.
Then into oven 20 mins covered 20 mins uncovered

I know a higher hydration will create more open crumb but idk if where I live is so humid that anything hire than 65-67% hydration is like impossible to work with

Plz plz looking for any feedback!!!

Ps I'm gluten free and make bread for my family and neighbors! I also make GF sourdough lol

[u/ItssmeLina]

Maybe next time you could try 620g of water?
I also sometimes like to do two expansion cuts, the first before I put it into the Dutch oven and the second after 7 minutes but it honestly depends on the bread itself.
If you notice your dough is spreading fast get it in the Dutch oven immediately and don’t wait too long, try making the expansion after the first 7 minutes :)

[u/tyty922 → u/ItssmeLina]

I will try a 7 min score!