15th loaf but I’ll always feel like a beginner

It’s my 15th loaf and I still feel as if this is my first loaf. I always feel like I could’ve changed something to make it better. Barely any ear this time. Oh well, maybe next time. But it was still quite yummy and my family ate it up! They love it with just a dip into some olive oil and balsamic vinegar.

I used Claire Saffitz’s recipe from NYT Cooking, but cut in half since I only wanted one loaf. I’m using my own starter that’s about 2 years old. I don’t bake sourdough often but I do keep up with the feedings.

https://cooking.nytimes.com/article/sourdough-bread?ds_c=71700000052595478&site=google&network=g&campaign_id=1400169272&ad-keywords=auddevgate&gclsrc=aw.ds&gad_source=1&gad_campaignid=1400169272&gbraid=0AAAAADwd30j7u_Fs7KC0rB0Xna77_mrg5&gclid=EAIaIQobChMIi-fj2Ii7jgMVuQvvAh3EDDWLEAAYASAAEgKPFvD_BwE

I live in Hawaii so my kitchen temp was about 79F and humidity was 70%. Bulk fermentation took about a little under 3 hrs. I’ve overproofed before so I didn’t want to go any longer.

Any feedback would be appreciated! Thanks for looking.