First loaf in a few months

Recently moved my starter to the fridge and feel like it’s gotten a lot healthier. Gave this loaf a nice 8 hour bulk ferment at around 23-24c. It was doubled in size (or thereabouts). Put it in the fridge for around 30 hours. Possibly slightly over fermented but I liked it like this. It was very airy and light. Really nice expansion

Recipe:
Bread flour 450g
Starter 100g
Water 300g
Salt 10g

Water in bowl, add starter, mix until dissolved. Add flour and salt. Mix into shaggy dough ball. Cover bowl with damp cloth, let sit for one hour. Stretch and folds every 20-30 mins, repeat 4x. Let sit until nicely fermented (8 hours total in my case, including all steps). Shape, into banneton, into fridge (30 hours in this case). Preheat bread cloche in oven for 30 mins, remove cloche from oven, slice dough, add to cloche, add to oven.

Bake at 230c with lid on for 20 mins, remove lid, bake for further 20 mins