Nailed it on the sixth try
65% hydration, both autolysand and starter, seems to be what I can handle.
I reduced the salt because one of my friends said that 11 grams was too salty. Took it down to 9.
I think I might get more oven spring if I had a completely working oven. My oven's top element burned out, cannot be replaced, and the highest the oven goes is 360 F. Also, the bottom of the loaf might not turn out as thick. Just a little too toothsome,