First wheat loaf with 14 day old starter

Tried a wheat loaf after my 100% spelt loaf. Higher hydration + different flour made for pleasant results. Im surprised at how active my starter is at this point, my old one back in 2021 took almost a month to produce something acceptable.

Recipe:
-400g of wheat bread flour -75g of active starter -8g salt -300g water

1) Mixed all the ingredients together and let sit for about 15 mins until some gluten develops.
2) Stretch and folds, laminations, and some good old kneading every ~30 minutes for about 4 hours.
3) Shape and place in floured banneton, then in fridge for 12 hours.
4) Score, spray with water and put in preheated dutch oven. Bake at 230C° for 25 minutes covered, 25 uncovered.

My scoring leaves to be desired, and the lack of ear is still frustrating. But I'm quite happy with the crumb and fermentation process. The crust is very floury because I'm still paranoid abt it sticking to the banneton during cold proof, but I think the more loaves I do in this banneton the less flour I'll use.

Let me know what you think!