Best loaf yet?! Let me know what you guys think!

I've been working on my recipe and technique for just under a year and finally feel like I've nailed it! This is my first post but I'd love to see what other people think ☺️

Recipe:
85 grams King Arthur Whole Wheat Flour
338 grams Bob's Red Mill Artisan Bread Flour (Unbleached)
85 grams starter (1:1 ratio)
283 grams water
9.5 grams sea salt

Process:
1) Mix starter and 200 grams of water together in a large bowl
2) Add both flours and mix until a shaggy dough forms, adding remaining 83 grams of water until completely incorporated
3) Cover and autolyse for 20 minutes
4) Add salt and perform one round of slap and folds, transfer to a new bowl
5) Stretch and fold and/ or coil folds every 30-45 minutes for a total of 4 rounds
6) Bulk ferment overnight, usually this amounts to 8-10 hours of total fermentation time
7) Pre-shape and rest for 20-45 minutes until the dough has relaxed back out
8) Shape – I prefer batard. Flip the dough upside down on a floured work surface, stretch the dough into a rough rectangle, short end facing you. Fold each long end into the middle and seal. Working from the top, roll from the top towards the bottom, using your thumbs to press down and away from yourself to get surface tension. Once the dough is completely rolled up, allow it to sit on the bench for a minute to seal then pitch the ends closed
9) Transfer to a proofing basket and sit on the counter for an extra 45 minutes to 1 hour
10) Cold proof in the fridge for 2-8 hours
11) Pre-heat an empty cast iron dutch oven to 510F
12) Flip dough onto parchment paper, spray with water (add toppings, my favorite is everything bagel seasoning), and score
13) Place prepared dough into pre-heated Dutch oven, cover and immediately turn the heat down to 450, bake covered for 30 minutes
14) Uncover and continue baking for 12-15 minutes or until outside is a golden brown and internal temperature reads 210
15) Remove and cool on wire rack overnight