My first non-flat loaf!

50g starter
325g water
500g KA BF
12g salt

Mixed dough and sprinkled salt on top to rest for half an hour. Then mixed salt in with hands and performed first of four stretch and folds about an hour apart. BF on counter for 7 hours (from the time dough was mixed). Pre-shape then rest 15 minutes before final shaping. Into banneton and refrigerator for 30 hours. Before placing dough in DO, pulled dough together one more time from edges to center of loaf. Baked, covered at 450°F (non pre-heated) for 60 minutes. It looked a bit pale so I added five minutes uncovered. To my untrained eye (this is maybe my fifth loaf, and all have been flat with various levels of over- and under-proofing), the color and rise look gorgeous on top, the bottom looks a bit burnt (how do I prevent that?) and the part where the score expanded looks a bit…stringy maybe? Like maybe I’ll see some large holes near the top of the loaf when I cut into it. I’m not sure if that’s what to expect. I guess I’ll find out in a few hours and will update in comments. 🤞🏼