Maybe my best loaf? But I was really hungry when I tried it, so hard to say

Started baking about once a week since the spring. Every loaf is a little different because I just eyeball the water vs flour but I start with about 100g of wheat and about 400g of white bread flour and 100g starter. proof overnight in the fridge after giving it a handful of stretch-and-folds over the course of the evening. I want to start adding some "ancient grains" to the mix, but first I'd better get my recipe consistent 🙂