Opinions & feedback appreciated

Recipe:
400 g water
100 g starter
500 g flour
10 g salt

Process:
I whisk water & starter together then add my flour. Let sit for about 20 min before adding salt. After incorporating the salt I let it sit for 1 hr. After 1 hr I stretch & fold once & coil fold 4x every 30 min.
Bulk fermentation takes about 3 hrs for me. After bulk fermentation is complete, I pre shape, let the dough rest for 20 min & then I do my final shaping. Cold proof for about 12 hrs.
I preheat my oven to 450 f with the Dutch oven inside. After about 30 min, I take my dough out of the fridge, score & place into hot Dutch oven with 2 ice cubes.
Bake for 30 min with lid on & 10 min with lid off. 🙂
Finally, I allow my bread to get to room temperature before cutting into it.

One thing I have struggled with is my crust getting very hard by the next day. I store my bread in a linen bread bag. Any tips for achieving a softer crust?