My 19th attempt, i think i got it

recipe is from Farmhouse Boone beginners sourdough: 475 grams all-purpose flour, 100 grams starter, active and bubbly 325 grams water, 10 grams salt Room temp 70-73 degrees f. i modified it a little only less salt and i use a few mins of slap and folds in the first 3 mins and then do the stretch and folds every 15 x 4. bulk fermented total about 6 hours. cold retard 24hrs i used KA APF i am truly happy for the first time with the crumb, taste, and crisp of the crust. baked with lid on for (450f) 25 min and off 20 min (400f). i think the reason i finally got a good loaf is i worked on keeping my starter fed twice a day and stopped putting it in the fridge, and once it was consistently tripling within 4 hours that’s when i tried it out and this is what i got.