(Updated to add a few more notes below)
The basis for the Sourdough loaf I've been making, with some input from other channels already mentioned, is here, the relevant video linking that recipe is below:
A few notes.
I personally don't have a bench scraper, though I do have another tool that works as well. Worst case, a clean, broad putty knife should do the trick. I also haven't bothered splitting the dough as I've scaled my recipe to 700g of flour and the resulting loaf fits the pan I have just fine. Lastly - you don't need special bannetons. I use a mixing bowl similar to that I used overnight, and rice flour is apparently preferred, but regular flour will work in a pinch. I actually do flour the surface for the final shaping, and depending on how sticky the initial dough is in the morning, I may not use an unfloured surface at all.
You also don't need the special cutting tool to score the dough, but this is a case of "the sharper the better".
I simply bake it at 450 - as I've found that going higher isn't necessary, nor was it necessary to pre-heat any dutch oven/baking dish for such a straightforward recipe. Simply 40 minutes of covered baking and another 10-15 of uncovered was sufficient, and improvised dutch overns will need less "preheat" time, if any. That timing works with the earlier "sandwich" bread and also was what was used on the "baking Bettie" channel I'd referenced in an earlier post.
I've also had decent luck both simply greasing/flouring the baking pan, and using parchment paper/wax paper. That said, wax/parchment paper is more consistent about never sticking.
Insofar as scaling, the link here will take you to a tablet-friendly calculator that is calibrated for this recipe at 100g of starter and 1000g of flour - the easiest way to adjust the percentages is to tap the "scale" icon and set the starter to a value from 1-100.
In case you're wondering, no, there's not missing flour. In addition to the bread flour and whole-grain flour, you also have to factor in the flour and water in the starter.