5th loaf finally looks good!

I finally baked a good loaf. Still have some things I want to change but I'm satisfied. Leave me tips if you have them!

80 g starter, 230 g warm water, 350 g AP flour, 11 g salt (65.7% hydration)

Mix water, starter, flour and rest 15 minutes. Add salt, gently knead 5 minutes and rest 20 minutes. Stretch and folds then rest 20 min x4. Bulk ferment 8.5 hours. Pre shape, rest 20 min. Shape (here I forgot to flip the dough onto smooth side which made it harder to get good tension…) into batard and put in banneton in fridge for 12 hours. Bake in hot Dutch oven at 475 for 25 minutes. Then uncovered at 450 for 20, 425 for 30.

Next recipe I'm going to try to up the hydration a little (70%) and I will NOT forget to flip the dough when shaping. The pre shape was so nice and fluffy then I messed it up at the end 🙃