Walnuts and Raisins

I've been at this for a few months (I enjoy it tremendously).
I think it was my best one so far.
900 grs flour (700 bread flour, 200 hw kamut)
650 grs water
17 grs salt
200 starter
Took a solid 10hs for bulk raise
5 hours cold ferment
Bake in d o @500F for 15', with lid on. Lower temp to 450F and finished cooking for about 20 mins til temp hit 190 internal.
Made two boules.
Tastes amazing!