Rustic try

I wanted to make a rustic bread and mixed up 2c water and 2c bf salt and yeast, I was going to let if ferment for about 4hrs but I fell asleep and it ended up going 12hrs at room temp.  In the morning i threw in 1c water and 2 or 3 c bf and some ww i did the stretch and fold every 30min for 2 hrs, divided stretch and fold bench 1hr shape proof 1hr and bake. This is what came out, great flavor the crumb is cool and creamy, chewy and nutty the crust is great too.  Would of liked more irregular holes, some parts were nice and open though.