How’d I do?

My first boule with a mature (3 or 4 month old) starter. I got so caught up in delicious discard recipes that by the time I wanted to bake a loaf it was summer and the last thing I wanted to do was turn the oven on high!

I used Pantry Mama’s small batch sourdough recipe (will link in comments) and let it cold ferment for two nights in the fridge.

Next time I’m going to let is bake a little longer and turn it partway through so it’s more deeply and evenly browned. But the flavour is tangy and excellent. I’d love feedback on the crumb!