My most recent loaf. Any feedback is appreciated!

Ingredients one loaf:
216g American bread flour
216g French T65 flour
72g whole grain flour
33g stale rye bread with 104g of boiling water added to it (let soak overnight)
210g water (27C)
15g salt
75g active starter
Total weight: ~950g

Instructions:
1. Add the 210g water to the altus (rye bread and 104g water) and mix to let it soak.
2. Add the flour and combine everything together, no kneading yet.
3. Autolyse: let the dough sit around 27C for about 30 minutes.
4. Kneading: add the salt to the dough and knead by hand for about 5 minutes until it comes together. Add the sourdough starter and knead for a few more minutes.
5. Bulk ferment: leave the dough to ferment around 27C for 4.5 hours. Perform stretch and folds every 30 minutes for the first 2 hours to improve structure. (4 total stretch and folds)
6. Pre-shape: Shape into a ball by first stretching out the sides, slapping the dough down, and folding in the sides, then performing slap and folds until a smooth and tense surface has formed, then finally, using one hand’s fingertips, form a taught ball by going 3 to 12 (o’clock) and down (rainbow shape). Lightly cover the ball in flour and put it in a covered container.
7. Final shape (optional). After the dough has rested for about 30 minutes, shape it into the desired final shape. I followed a video here for getting a batard shape. Let the dough proof for another 1.5-2 hours at 27C or up to overnight in the fridge.
8. Bake. At 230C for about 35 minutes, using a dutch oven with the lid on for the first 20 minutes. Then, take off the lid to allow a crust to form.
9. Rest. About 2 hours.