Obligatory My First Loaf Post! How’d I do?

I’ve been experimenting with yeast bread for a few months, so I figured it was time to graduate to sourdough! Made my own starter (1:1:1, 75% AP flour 25% rye flour). Starter was 12 days old and doubling consistently for 4 days when I baked with it). Recipe I used was
220 grams starter (just past peak)
1000 g AP flour
750 g warm water
20 g salt

Autolysed flour and water for 1 hour
Added in starter and salt with 10 minutes of stretch and folds
1 set of stretch and folds every hour during bulk ferment (6 hours)
Shaped and rested for 1 hour
22 hours cold proof

500 degrees lid on Dutch oven for 20 minutes
450 degrees lid off for 25 minutes

Thoughts?