I am a beginner… this is my second loaf

Recipe (southern sourdough co. ) 100g starter, 500g flour, 350g water, 10g salt Let sit for an hour, started stretch and folds ( 4 total) Let bulk ferment for about 8 hours, shaped my dough, let sit about 1 1/2 then cold proofed over night Baked the next morning 450 30 mins covered 15 mins uncovered Let cool for 1 1/2 hours (this is the longest wait of my life lol)

This turned out way better than my first loaf. Would like some feedback on how doughlene is looking

I am very thankful for this group as I have gained a lot of knowledge!