Rate my first loaf!

Recipe:
125g active starter
330g water
500g flour

Fed starter at 8:30pm on Sunday
Monday morning made dough around 7am
Added salt and water mixture around 7:30am
3 sets of stretch and folds 15 minutes apart
Bulk fermented from 9-7 on the counter
7pm laminated and shaped dough for overnight proof in the fridge
Baked this morning in at 450 degree oven for 30 minutes cover and 10 minutes uncovered
Let cool for 2 hours