Your sourdough loaf looks stunning. Sourdough is an area where I've yet to succeed...
It was a steep learning curve for me -
First step: forget everything you know about bread.
Second step: fail to cook an edible sourdough loaf 10 times in a row (included in this step is - survive the mental anguish of being an expert at 20 different types of bread and then ask yourself why you cant fu#*ing get this bread right)
Third step: produce
one decent loaf, tell yourself that you have finally cracked it. Confidently prepare another loaf. Make 5 more loaves that were edible but not as good as the
one decent one. Realise it was luck.
Fourth step: blame your starter and take no responsibility for your bread not being perfect.
Fifth step: keep at it, try different techniques, proofing times, flour ratios, hydrations and cooking methods (dutch oven, pizza stone, wood fired oven, with steam, without steam etc).
Final step: find the method that works for you, your available equipment and your oven. Get used to knowing when its gluten is well developed, how long to proof for (varies on how warm the room is), when its been in the fridge long enough, which angle to score at and how deep, when it is fully cooked and very, very important - be patient once its cooked! No matter how amazing it looks, smells and sounds (crust development), DO NOT CUT IT OPEN BEFORE ITS COOLED!
.....or was it just me that went all through this when learning to make decent sourdough?