I was right! I just had to reduce the water a little 🙂
Process below. I’m terrible at taking notes for baking but I think it’s accurate enough.

Delicious.

Poolish (24h in advance)
140g water
122g bread flour
1g of yeast

Actual bread recipe
250g warm water 90 degrees (F)
5g yeast
6g diastatic malt powder
400g all purpose
12g salt
(and all the poolish of course)

7:50am – mixing all ingredients (with minimum mixing)
9:10am – Folding #1
10:30am – Folding #2 and shaping
11:00am dumping in the hot dutch oven, scoring, covered => oven at 500F
11:15am reducing the oven to 430F
finishing baking