My first time baking with bread flour

I've been doing this for almost 2 years and I've never baked with declared bread flour. Damn this thing can drink up water.

My recipie is standard, 1kg whole wheat bread flour, 800-850g water (not quite sure), could have added even more, 200g starter straight from the fridge and 20g salt.

Did an autolyse for 30 mins, added salt and then after 30 mins did 4 sets of coil folds. Let it rise about 70%.

Shaped roughly, put it in 2 bannetones, and in the fridge for a couple of hours. Baked 20 mins covered at 250°, 20 uncovered 230°.

This dough was so easy to handle, compared to my usual AP flour mix, it was just beautiful to work with.