Bread

so what is your schedule then? It sounds like:
Day 1 Morning: remove starter from fridge and refresh, leaving out at room temperature (taking half out for pancakes)
Day 1 Evening: take half(?) of refreshed starter and mix into dough. Refresh starter and return to fridge, leave mixed dough (in fridge or room temperature?) for first proof overnight.
Day 2 Morning: knead dough and shape, put aside to rest (in loaf tin or banneton presumably?) for second proof.
Day 2 (afternoon/evening?): slash and bake (in dutch oven?)

I am currently struggling to find a good rhythm, and I get an OK loaf, but would like something with a much more open crumb. Here is this weekend's effort, which was 1/3 rye (starter "discard" having been in fridge for a week, plus refreshed starter added 4 hours later, plus some rye flour), 1/3 strong white wheat (including white starter), 1/3 strong wholewheat.

I usually only have time to bake on the weekend, so I tend to take my starter out of the fridge to refresh on a thursday at 6pm (putting the "discard" into dough 1), then at 11pm (again putting "discard" into dough 1). I leave dough 1 to proof overnight in the fridge, then Friday morning I will start to mix a couple new loaves with the refreshed starters, so I will add rye starter to wholemeal and wheat white flour usually with seeds or something (dough 2) and then a strong white dough that is for pizza dough/ciabatta/focaccia (dough 3). Dough 2 will usually proof until Friday night and then be shaped and go into the banneton to bake Saturday morning. Dough 3 depends what I do with it, but I usually just leave it in the fridge as a high-hydration blob until a few hours before the promise of pizza comes up. By then it doesn't really have time to take shape as I would like, but I can usually get it thin enough that it provides an adequate vehicle for cheesy goodness.