Please diagnose my loaf
I wanted to post and have everyone give their opinions on my loaf. It is a 100% BF loaf.
Starter fed 8pm night before.
100% Hydration starter
190g of starter
400g BF KA Brand
Mixed starter, flour, water and salt. Autolysed room temp (72ish) for 1:30. Coil folds every 45 mins for 3xs bulk fermented for 6 hours shaped and proofed in banneton for 2:30. Pre heat oven with convention heat to 500. Have a pot with stone and cover. Also, preheated. Placed loaf covered with some ice and cooked for 20 mins on convection heat @500 removed lid and lowered temp to 450 for another 20 mins.
Your thoughts and advice are welcomed. Thank you!