I worked on the gluten-free recipe for my wife who is gluten intolerant. I've been spending a lot of time prefecting regular sourdough. In fact I just discovered a little trick to create a steamy baking environment to replicate the action of a commercial steam oven. Simply dropping a few ice cubes between the parchment paper and the 475-degree Dutch Oven. It works wonders. Check out the article below:

https://garyjanosz.medium.com/the-nuts-bolts-of-foolproof-sourdough-bread-d0001e55e775