My first not completely flat loaf

Hello!

This is the first loaf I've made thus far that has not been flat and turned into a disc (albeit a delicious disc). I am very happy with the taste on this one! I think I could have baked longer but I prefer a softer crust so I tried for a little less time. It may not be the prettiest but it is very tasty!

Please rate my crumb and loaf and let me know how I'm doing! I'm aware now I used a high hydration recipe and that might have contributed to my past failures… lol

I would appreciate any tips! My starter is about 7 months old and very strong (I believe)- she triples (sometimes more) in about 7 or 8 hours being fed 20g starter, 60g flour and 60g water.

100g active starter
500g unbleached King Arthur bread flour
375g water
11g kosher salt

I mixed my starter, half the water, and salt together in a bowl, then added that and the rest of the water to a bowl with the bread flour.

I mixed until it was mostly together, covered with a dish towel and waited 30 minutes (house at 72-73°F) before doing a set of stretch and folds. I did 3 additional sets with 30 minutes between and then left to bulk ferment on my counter covered with a dish towel for about 3-4 hours. I just jiggled the bowl and poked it with a wet finger until it sprung back out but did not stick to see if it was done. I shaped into a boule (with some difficulty) and put it in the fridge for ~15 hours.

I preheated my oven to 450° with my dutch oven and lid inside for about 30 min, turned out my loaf onto a piece of Parchment paper, and scored a big X on top. I put the Parchment paper and bread inside the Dutch oven, tucked some ice cubes between the paper and dutch oven, then put in the oven for 30 minutes with the lid on. I took the lid off for the last 10 minutes, then removed and cooled the bread on a wire rack.

I cooled for about an hour and a half before cutting into it.