Gifting this to my dad for Father’s Day!

Hello, this is my third attempt!

200g active starter
700g warm water
700g bread flour
300g wholemeal flour
18g salt

Mixed all ingredients together. Rest for 1hr, then
3 sets of stretch and fold, 30mins apart.
Left to bulk ferment for 2-3hrs in oven with light on and cup of hot water. Currently very cold where I am and this did the trick!

Dough had risen to about 50%, was jiggly, had visible bubbles, was slightly sticky when touched, but needed some help getting out of the bowl.. I couldn't wait any longer cause it was midday at this point lol

Roughly halved the dough into 2, pre-shaped then rested on the bench for 20mins before final shaping. Put in bowls lined with a tea towel and covered with plastic shower cap.

Cold proofed in the fridge for about 15hrs.

Oven and enameled roasting tray with a lid pre-heated to 230c for about 20mins.
Scored dough straight out of the fridge and put in the tray with a hand full of ice cubes under the parchment paper.

Baked for 30mins with the lid on, then 25mins uncovered.

Cooled for 2hrs before cutting.

This was honestly the best loaf I've made so far both in texture and taste! I'm so happy it wasn't gummy or rock solid!

For next time, how I can get the loaf taller? And what can I do to get a big ear?