I've been a silent viewer of all the great information in these pages and just wanted to share Sunday morning's result and thank everyone here for sharing their knowledge and experience.
I started my starter back in March and as of now, it is nice and active and allows me to bake sourdough every couple of days with a good level of consistency.
The thing I've learnt from my research is that there are almost as many recipes and methods for producing a good loaf as there are bakers and I'm not sure that I will ever stop trying to refine mine. These are 50% wholemeal / 50% Strong white with 60%ish hydration and 50% starter. 3 hour bulk prove with a few folds and then 12 hours in the banneton.
So thanks again to everyone and feel free to provide constructive criticism or advice.