I think she’s gorgeous, what do you all think?

After a few of sup-par plain loaves and changing up my process a little, I decided to do one with inclusions – lemon blueberry. I used 125g active starter, 363g of filtered water temped at 84°, 15g of salt, and 500g of bread flour. I mixed the water, flour, and starter together first and let it sit for an hour covered. Then added the salt when I did my first set of stretch and folds. I did a total of 4 stretch and folds. I proofed her, covered, in the microwave with the door ajar so the light would be on since my kitchen is cold. I temped her periodically and she stayed consistently at 72°. The bulk fermentation was for a total of 8.5ish hours. Then added the inclusions while shaping. Cold fermentation was for around 36 hours. Baked at 500 for 35min with the lid on and then decreased to 450 for 15min with the lid off. The scoring is a little funky looking but tastes delicious!