Best loaf yet – feedback wanted pls!

Hi All – I’m really proud of this loaf and think it’s my best yet, so sharing for feedback!

Starter
The starter had been rehabilitated following a disappointing (slightly gummy, but still passable!) loaf I’d made for a kids breakfast date with a starter that had been in the fridge for 9 days whilst on holiday. I fed it at 1:5:5 until it was doubling in a 4 hour timeframe.

Ingredients
Sainsbury’s strong white unbleached flour (the green one)
Whitworths Semolina
Sainsbury’s fine sea salt
Tap water (admittedly this is filtered by husband’s water2 filter, if anyone wants to get molecular)

Methodology
1. As mentioned, I had done some major starter rehab beforehand – I think 4 feeds every half day?
2. Built my levain, 50g starter / 50g water (just out the tap, probs skews colder) / 50g flour
3. Leave that overnight in a glass mixing bowl with a shower cap over it. My kitchen skews warmer as it has a glass roof.
4. In the morning I do still double check it’s ready even tho I reckon I can tell by eye, I take a bit and float it in cold water.
5. Made my dough – 450g flour, 10g salt, 325g water. Mix into a shaggy dough and leave for half an hour
6. Then do 4 rounds of 8 folds every half hour. I do it with the 15 minutes of the clock turns. I had noticed that it really got tense/strong quite quickly which I assumed was the well fed starter?
7. Left for a further 4 hours for bulk ferment
8. Chuck a bit of semolina on the kitchen surface and shape, then put into a banneton (no flouring, just the cloth on it)
9. Covered with a shower cap and put into the fridge…. This is a different step necessitated by travel for work, so I left it in from Sunday evening until Tuesday at 5pm when I cooked it.
10. Pre heated oven with Dutch oven in it for an hour at 240. Put the dough from the fridge onto some baking paper and scored with a razor blade, then put into the Dutch oven with lid on, cooked for 20 mins at 220 then cooked for 25 mins with lid off.
11. Taken out and left to cool for an hour or two, then cut open (I know I should have waited longer 😬)

For next time – I know I should have done a bigger cut around but I’m still learning with that one! Any other tips majorly welcome!