is this good crumb/bread?

Hello fellow humans,

I baked a Friday and would love to get some opinions on how I did.

Ingredients:
80 levain
400 g heirloom (Nordic) wheat
280+20 ml water
8 g salt

I made the levain on Wednesday evening and the dough on Thursday.

Method:

Mix levain with lukewarm and add flour, mix. Rest 30 min.

Add salt and remaining water, mix.

4x stretch and fold, 30 min intervals.

Preshape and 20 min rest.

Shape, pop into dusted basket and let it do its thing overnight.

I baked it on a stone in a preheated oven for 20 min at 200 c and then for another half hour (ish) at 230 c. I normally preheat my oven to 230 and then turn it down to 200 when I pop the bread in. I also use a second tray that’s underneath the stone which I also preheat and pour boiling water into. Last but not least, I put aluminum foil on and around the steam vent to make sure it stays as humid as possible.