I’m so proud of myself!

This is about my 5th or 6th loaf attempt and the one I’m most proud of. I was about to give up before finally getting some strong activity with my starter (have been feeding it consistently for over a month now).

100g starter, 375g water, 500g flour, 10g salt

Stretch & fold every 30-60 mins for 4 hours
Bulk fermentation for 10 hours
Cold proof in fridge for 12 hours
Bake @ 500 for 20 mins and remove lid and bake @ 475 for another 25

Any tips and critiques are welcome!!!! (Especially on the crumb)