Ears are overrated

I’ve been working on strengthening my starter for a couple of weeks and had built up a fair amount of discard in my fridge. It was still thick and bubbly so I decided to bake a loaf with it (well 2 loaves)
800g flour
550g water
240g cold discard
20g salt

Mixed all but salt at 8am reserving 20g water to add with salt
8:45 added reserved water and salt and did about 2 mins of slap and folds to incorporate.
9:15-11:15 four coil folds every 30 mins keeping dough at 78°-80°
By 12:30 the dough had almost doubled so I preshaped, did a 30 min bench rest then final shape and placed in banneton.
Left to rest in banneton for another hour (dough cooled to 74-75°) then put in fridge for 18 hours
It was huge this morning coming out of the fridge but kept its shape while scoring
Preheated Dutch oven at 500° for 30 mins
Baked covered for 25 mins at 450° and removed from Dutch oven and open baked at 400° for 15 mins (I find it keeps bottom from overcooking)

This is the tallest and fluffiest loaf I’ve made so far and I’m sure it’s over proofed but I don’t care, it’s not gummy at all and so tasty!