Reduced hydration and finally got an ear!

A few of you on my last post suggested reducing the hydration to get a better ear and oven spring and I think it worked. I reduced the water from 375g to 350g
(500g flour 100g starter, 9g salt) and then followed the same process as I usually do, 1hr autolyse, 4 S&T, overnight bulk ferment at room temp (approx 8hrs at 19°c had it doubled in volume, I wanted less but woke up later than expected) then shaped and left on the counter for 6 hours before baked at 240°c covered for 30 mins and 220° uncovered for 15 mins

Interested to see what the crumb looks like but excited to see the ear and more defined cuts.