new loaf — status check

Sooo, been baking sourdough for a couple of months, made a lot of mistakes from underproofing to getting my starter too acidic, but I think I might finally be onto something?

Recipe

1. 600 g bread flour
2. 150 g wholegrain flour
3. 500 g water
4. 150 g starter
5. 10 g salt

Method

1. autolyse for 30-40 minutes

2. 4,5 hours of bulk fermentation on the counter (did put it in the slightly warm oven closer to the end to speed up the results)

3. 5 rounds of streches and folds during the bulk fermentation

4. 20 hours in the fridge

5. covered bake in a dutch oven for 35 minutes at 446 F, then 15 minutes uncovered

What do you think? What would you advise?

(Took pictures in my garden for the sake of good lighting, the bread is on a plate)

EDT tastes good, feels light and airy, had it with some butter and jam