My 7th Sourdough Loaf!!

First time attempting a swirl scoring design 😄

Recipe:
500g bread flour, 360g water, 12g salt, 125g starter

Mixed dough, let rest for 1hr. 4 of stretch and folds, bulk fermented for about 4 additional hours. Cold proofed for 20hrs, then baked at 500F for 20min lid on, and then 450F for 20min lid off. Waited 12hrs before cutting 😅