First not flat loaf!

I used a recipe I saw on here a couple of days ago: https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr
Used king Arthur's bread flour, bulk fermented for 3 1/2 hours after the stretch and fold portion for a total of 5 hours. I ended up skipping the 30 minute rest prior to shaping due to lack of time (had to go to work, timing was off).
Proofed in fridge for about 9 hours, 450F bake 20 minutes with lid on, 20 minutes lid off as the color was a bit pale after 15.

Kitchen temp was about 75-76F, ingredient measurements were also a little off as I forgot to tare the scale AND take note of the current weight before adding the flour 😅, so not the best work but I'm fairly happy with it! I included a picture of the loaf after the 20 minute lid on bake portion, and I had already taken a slice off the end in the middle photo.