Wheat loaf – Open bake. Best one so far!

By far my best bread so far! Really happy with the texture and flavour, and for the first time: the open crumb. I’ve learnt that the quality of the flour makes an insane difference! This time I used very high quality flours only, and it changed everything.
Now I just need to work on my shaping.

350 T55
100 T80
50 T150
375 water (75%)
100 starter (20%) (75:100:100)
10 salt (2%)

Mix flour and water, then 1 hr autolyse.
Add starter and salt, then mix and kneed.
Rest for 30 min, 3 s&f, repeated 3 times.
Bulk ferment on counter for 7 hours (25C-71RH).
Shaping.
Cold ferment in fridge for 7 hours.
Bake at 225C for 36”.