Cheese loaf – best so far

Hi all – I tried something new yesterday and bulk fermented for less time than usual because I’ve found most of my loaves lately have been really over proofed.

Recipe/process as follows:

125g starter (fed 1:4:4, wasn’t quite at peak could have waited another hour to use)

325g water

500g Canadian all purpose flour

8g salt

100g grated cheese added on last stretch and fold

1. Mixed everything except cheese just past shaggy

2. Stretch and folds every 30 min for 2.5 hours

3. Bulk ferment in warm house (23c on average) for 3.5 hours before shaping, passed the poke test which is why I didn’t bulk ferment longer.

4. Preheated Dutch oven at 475f for 30 min

5. Baked covered with an ice cube in the oven for 25 min at 475f

6. Baked uncovered at 450f for another 30 min

This is the closest to perfect I’ve got so far with my loaves, zero gummy texture, do you think I could push maybe another 30 min on bulk?

Starter is a mature 20+ year old starter I got from a friend so it’s very healthy