Rate my bread 💕 (new flour!)

I’ve been using AP flour (11,2% protein) to do my sourdough loaves, but now I wanted to try using bread flour (14% protein). What do you think? 💕 Bouquets & brickbats?🫣Personally, I think I will do a bread flour&AP mix next time rather than only using bread flour👀

Ingredients:
* 100g starter
* 300g water
* 400g dark bread flour (14% protein)
* 10,6g salt

1. Mixed the starter and water, then added the flour.
2. Let the dough rest at room temperature for 1 hour.
3. After 1 hour, added the salt and performed 3 rounds of stretch-and-folds and one round of coil folds, spaced 30 minutes apart.
4. let the dough sit at room temperature for about 3 hours. Shaped the dough and placed it in the fridge overnight (about 11 hours)
5. Baked in a Dutch oven: Preheated the DO at 446F/230C, baked 30 minutes with the lid on (added water to the oven for steam). 17 minutes with the lid off at 428F/220C.