A pretty one today, and bread is art

I began practicing my scoring before bread Christmas giving begins and got this beaut today. It looks good on my plate from pottery class and tastes good with cheeeese.

Thank you to all of you in the group for sharing great knowledge and inspiring me to bake frequently!

I used baker's math. 20% whole meal, 75% hydration. Autolyse 45min. 3 S&F's 30 min apart. Bulk proof until risen 75%. Preshape, shape. Banneton on counter 45min then fridge overnight. Heated oven 500 then baked at 450 -20min lid on, 20min lid off.