First loaf that made it to the oven

Hiya, so I’ve been struggling with my start for a while and this week I decided to strengthen it- I went for a 1:2:1 ratio and it really woke up the starter (did this on about Wednesday) then left on the counter and fed 1:1:1 for the rest of the week up until baking. This is my first loaf that has actually made it to the baking stage. The recipe is as follows:
300g water, 150g starter, 500g high protein flour (I used a flour with 14.7g protein per 100g) and 10g salt

Once mixing everything do 4 lots of stretch and folds at 30 min intervals.
Bulk ferment based on sourdough journey chart for temperature (my dough was 21.5 degrees so I BF for 11 hours)
Cold proofed for around 15 hours
Baked on max temp for 20 mins covered in Dutch oven (max is just over 250 in my oven)
Remove lid and bake for another 20 mins at 200 degrees (but I forgot to turn the oven down for first 7 mins so I removed with 5 mins left as I didn’t want to over bake.)