Loving the results of this country-style loaf

Recipe:
Makes 2 loaves
-800g King Arthur organic bread flour
-200g sunrise flour mill heritage whole wheat flour
-770g warm water (roughly 90°F)
-200g stiff starter (50g bread flour/50g wheat flour/ 60g water/20g starter) used approx. 5 hours after feeding
-20g sea salt

Method:
-combine flour and water; let autolyse for roughly 3-4 hours
-after autolyse, knead in starter and utilize ‘slap and fold’ technique for roughly 3-5 minutes
-after 30 minutes, add salt and stretch and fold for about 3 minutes
-after 30 minutes, laminate dough and let set for 1-2 minutes
-after lamination, set dough into a clear container for bulk fermentation, I believe I let this dough ferment for 9 hours as it was pretty cool inside and starter was relatively young. Final dough temperature was roughly 68°F
-for the first 3 hours of bulk ferment, do coil folds every half hour
-after bulk ferment, empty dough onto counter, separate into two equal portions and preshape into rounds
-bench rest for about 45 minutes and perform final shape
-set loaves into bannetons, cover with plastic wrap and let set in refrigerator overnight. For this bake, loaves were left to cold retard for 10 hours
-next day, preheat Dutch oven to 450°F for an hour
-bake in covered Dutch oven for 20 minutes followed by 30 minutes uncovered