first attempt at Tartine

Hello all, I've been a long time fan of this site and been baking bread off and on for the last few years. I finally got my hands on a reliable sourdough starter so I decided to try Chad Robertson's Tartine bread. Both loaves turned out really well and they taste amazing. Very nice crust and crumb. I used a standard Lodge pan combined with the base of a Lodge chicken fryer, since I already had both. I'd like to get the combo cooker eventually but I'm not complaining with the setup that I used.

I did the bulk fermentation at room temperature, shaped them and then retarded them for about 18-20 hours in the fridge. Preheated the cast iron and baked immediately after removing from the fridge. Pictures below. Let me know what you think.

Thanks.