Finally got an ear!

I believe I was working at too high of a hydration for my skill level before at 80%. I think this is still a touch underproofed BUT it’s certainly progress. Crumb shot in the comments!

Hydration: 71%
Bread Flour: 400g
Whole Wheat Flour: 100g
Water: 335g
Starter: 125g
Salt: 10g

As always, I mixed into a shaggy dough with a French whisk then kneaded this in my kitchenaid on speed 3 until it just starts to pass a windowpane test.

This guy proofed at room temperature for a total of 7 hours and overnight in the fridge.

I baked it in a preheated Dutch oven at 450 degrees for 30 min with the lid on and 30 min uncovered.