Best Loaf Yet!

My usual recipe, simple and minimal effort

650g bread flour
438g cold water
120g unfed starter (it peaked about 12 hours before mixing)
15g salt

Mixed to a shaggy dough and let sit for an hour. Stretch and fold 2x, over the next 3 hours. Coil fold around hour 5, then ignored it. About an 11 hour ferment at 68f ambient temps.

This was my first time mixing in Bobs Red Mill bread flour, so the flour content was about 40% White Lily bread flour and 60% Bobs.

Baked covered at 450 for 40 mins
Uncovered at 425 for 10 mins.

I have never had this much rise from a loaf in 6 years of baking, and I’ve been seriously neglecting my starter. It sat unfed for about 6 days at room temperature and I gave it a single 1:5:5 feeding before baking this loaf.

Maybe it’s the flour, but as I write this the loaf of half gone from the family feasting.

EDIT: Forgot to put in the 8 hour cold ferment overnight in the fridge.