2nd loaf and just wanting to show it to someone who can appreciate it

my mother definitely enjoyed eating it, but she didn’t give me more encouragement than “looks ok”, so anyway, I am so proud of this!

I sort of followed Alexandra cook’s recipe again, but reduced the quantities: 75g starter, 337g water, 220g manitoba 1 + 220g 0 flour [italian flours, they have around 13-14% protein]; 10g salt added during first folds after 30min [I have to reserve some water next time because I had a hard time incorporating it, which is obvious in hindsight]; I did other 3 sets of folds over the following 1.5h; around 4h (maybe 3.5h) bulk ferment because it’s quite hot; preshaped, 30min bench rest, shaped; 18h cold ferment then almost directly in the oven: 30min lid on at 235°C, 20min lid off at 200°C, Xmin that I didn’t check on the rack (and also changed to fan at some point) to give it colour (went by feel because my oven isn’t the best, but I know it by now); waited a few hours before cutting.

Crumb looks pretty similar to last time, but the crust is SO MUCH better. Still has a slightly floppy consistency and a thick outer layer after the cold ferment, which maybe is normal idk, but was definitely improved by buying a banneton. Slightly gummy towards the bottom and the underside-crust was a bit harder to cut, but maybe I also have to find a proper way to keep the bread after making it.

Anyway, just here to scream, but if anyone is willing to give any feedback it’ll be very much appreciated