Got my best oven spring/first ear yet!

For this recipe I didn’t really follow any time instructions. I used my senses to answer the following questions…
1. Is the dough well incorporated?
2. Does it pass the window pane test?
3. Has the dough doubled, are there bubbles on the surface, and is it light and airy?

700 bf
300 wf
750g water
200g starter
20g salt

1. Fermentolyse, kneading until everything is combined/window pane
2. Stretch and fold 4 times every 15-30 minutes
3. Bulk ferment until doubled (about 8 hours)
4. Shape
5. Cold retard 16-48 hours
6. Spritz after score
7. Bake 25 minute df lid on at 450F
8. 25 minute lid off

I think I scored a little too much lengthwise though, otherwise I’m very happy with the results!