Lazy girl sourdough might be my go-to for everyday bread

Experimented with using a Pullman loaf pan for sourdough and I think I will be making this every week now. Recipe is for a large Pullman pan, total 1200g dough. It’s so tasty and the texture is perfect, I cannot stop eating it.

615g bread flour
460g lukewarm h2o
15g salt
110g inactive starter, 100% hydration (I use 50% whole heat, 50% AP for my starter)

Lazy girl method, with my times listed as reference:
(9am, day 1) In stand mixer, mix all ingredients with dough hook. I usually mix the starter with water by hand first, then add the flour then salt. Mix with hook attachment for a few mins. Rest in covered bowl to bulk ferment.

(9am-4pm, day 1) Do a few spaced out stretch and folds, I usually stretch and fold until it doesn’t stretch too much then let it rest a few hours. I think I did about 3 times during the bulk ferment.

(7am, day 2) Its cold where I live so bulk ferment took a little extra time. I shaped the dough into a log and put it, seam side down, in the Pullman loaf pan lined with parchment paper. Cold proofed in fridge while I went to work

(3pm, day 2) preheated oven at 400°F, then scored one longitudinal line (not sure if this is necessary, I will try without scoring next time). Baked with the lid on for 40 mins and lid off for another 20 mins. I also added a pizza stone on the rack below so the bottom didn’t burn