I think I’m finally getting the hang of this?

Been pleased with my last couple loaves but would like to see how I can continue to improve!

I used alexandracooks recipe with small tweaks.

100 g active starter
375 g warm water, or more, see notes above

440g KAF bread flour
60g KAF whole wheat flour
10g kosher salt

mix starter, flour, and 350g water, rest for 30 min
add salt and remaining 25g water, mix well and rest for 30 min
stretch and fold, then rest for 1 hr
stretch and fold, rest until end of bulk fermentation

bulk took about 6.5 hours for 50% increase, 75° dough temp

preshaped, rest for 30 min
final shape
proof for 1 hr at room temp
cold proof for ~32 hours

preheat dutch oven at 500° for 30 min
baked with lid on for 25 min
baked directly on rack for ~30 min