REEEEE! FIRST SUCCESSFUL SOURDOUGH!

My first sourdough that I consider totally successful! Sure there are things I can do to improve and experiment with, but this is the first load that I can imagine in a bakery and can't fault.

Ingredients:
500g super strong white
100g rye
100g spelt
500ml water
20g salt

Combine. Let sit for 30
Lightly slap and fold a few times, do a roll. Rest for 30.
Repeat last two steps two times or until dough is smooth on top.
Bulk furment for 8 hours.
Shape and put in baskets
Into fridge over night.
Morning take bread out.
Preheat oven with pizza stone and empty baking tray for water at bottom for 2 hours at max temp.
Boil water.
Turn out bread and score
Dump 2L of boiling water into oven tray. Reheat for 10 min
Reduce oven temp to 180, and Quickly put loaf in oven for 30 minutes.
Turn loaf over (bottom still won't bake properly) and bake for another 10 minutes.
Rest.
Enjoy

I'm so super stoked with that spring.