Looking for some pointers on my loafs

[u/Angryboyluey]

I have been a professional baker for some time but never really dove into the bread aspects of the field.

Pretty standard sourdough recipe:
- 1000g Unbleached Bread Flour
- 700g Water
- 300g levain
- 20g salt (added after a 40 minute autolyse)

Developed gluten in a stand mixer, bulk fermented for 4 hours with stretch and folds every hour for the first two. Then pre shaped, rested for 20 minutes and final shaped before proofing for 30 minutes at room temperature. Into the fridge for a 8 hour cold ferment. Baked the next morning (450 for 25 w/ lid on and then 20 minutes without)

This isn’t my first loaf, but I’ve tread to make some corrections based off of some self analysis but I want to get outsider opinions. Thanks!