u/FitAd8857

470g flour (KA bread flour)
340g water
80g starter
10g salt
10g olive oil

30 minute fermentolyse then add salt and I did slap and folds after I mixed until incorporated. I did 4 coil folds at 30 min intervals. Preshape and rest for 20 min then final shape and cold proof overnight. I baked it at 450 for 35 min covered and then 425 for 10 min uncovered and it had an internal temp of 210F after it was done baking. Please rate it and lmk if you think there are things I need to improve on!

Please tell me how my crumb looks and if you guys have any suggestions for a better crumb please share it!

I did 100g starter 400g costco ap four 100g whole wheat flour 375g water and 12g salt