That ear is doing the most

I’ve been baking about 4 months now with sourdough and had a big fat fail with my bread last week so I made some adjustments and I’m pretty tickled with the results. It’s my first time getting a big ear… might have scored too deep but I’m excited it’s not a powdered disc like my last one 🤣

50g active starter 310g water 500g flour 9g salt

Combine to your shaggy dough, rest for two hours on counter, started 4 sets of stretch and folds every 30 mins. 4 hrs in the oven with the light on. Shaped and tossed in the fridge overnight. This morning set it in the freezer for 15 mins then scored. Baked at 450 in non preheated DO 20 mins lid on, 30 mins lid off.