First sourdough loaf ever! Please rate and give criticism!🫶🏼

My first ever sourdough loaf and I’m pretty pleased with it – I am a huge baker and figured if I can do croissants, I can try sourdough. And it was def already a learning curve lol

I know the loaf could already have much more height – possibly longer bulking time? Also I would like a better ear on the loaf too.

Any and ALL critiques and advice is APPRECIATED!🫶🏼

Recipe
375 g water
100 g starter (bought a jar from a local farm shop – let some get active for 2 days on counter as jar was refrigerated)
12 g salt
500 g bread flour

In terms of timing – when I made the dough, I first did 4 folds each 30min apart. I then did a bulk at room temp (was around 78* in my house) for about 6 hours. I think this could def be longer, right?

Then after the bulk – I placed into banneton and left in the refrigerator for about 22 hours. Gave it 30min rest before baking in the preheated at 500* dutch oven. I baked 30min with the lid on, 10 min with lid off, and ~8min with loaf on the tray.

My questions – how to get better height, a better ear on the loaf, and also is the crispy circular spots normal? Or can I avoid this on the loaf?

THANKS YALL!!🥰