Nothing to ask, just wanted to show my bread

This is my fourth bread in 10 days and I think I finally know how to make a good bread. I still have to cut into it and see the crumb, but the bread is still hot and I am going to sleep now.

This is a 400gram T65 French wheat flour, 100 grams whole wheat, 300 grams water, 10 grams of salt and 100 grams starter bread. I bulk fermented for about 8 hours on the counter with kneading, 4 sets of s&f, a pre shape and a final shape all in this timeframe. I cold proofed it for 24 hours in my very cold fridge and baked it for 30 minutes lid on at 225°c and 25 minutes lid off.