Baked my first loaves of the year

Finally getting the hang of batard style sourdough bread, about 4 months into my sourdough journey🥰
Recipe: 850 g flour (100 g wholewheat, 750g tipo 00), 550 g ish water (28 degrees C), 80 g starter and 14 g salt.

Mixed everything except salt, let fermentolyse for an hour, mixed salt and a splash of water. Waited 30 minutes, 1 round of slap and fold, 3 rounds of coil folds spaced 30 min apart. Bulk fermented for around 5,5-6 hours, core temperature of the dough was between 24 and 26 C. Put in fridge overnight, set oven to 240 degrees with dutch oven inside, cooked the bread w lid on and ice cubes for 20 minutes, adjusted temperature to 220 C and let bread cook until golden brown.

I loosely follow the step by step from The Perfect Loaf beginner bread recipe, with main focus on dough temperature to figure out the bulk ferment time.

Turned it into a 10/10 grilled cheese which I would highly recommend 😋