This is kind of interesting because your recipe is 95% hydration (water / flour - this is how bakers do ratios), which is crazy high! I've never heard of this before, but I see you don't really shape it so much as scoop it into the dutch oven, which makes sense. Something like 55% is normal for commercial bread, 70% hydration would be much closer to a nice sourdough from the bakery, 75-80%ish for something like ciabatta (using bread flour w/ approx 11% protein) or when you are using whole flour.