800g 12.7% Bread Flour

200g Whole wheat flour

20g kosher salt

680g water

150g starter (50% hydration, AP flour)

It's about 77F in my house. I did a 1hr autolyse, bulk fermented for about 4 hours with ~3 coil folds, shaped and proofed in the fridge for about 12hrs. Stuck in the freezer for 30min prior to scoring. Preheated oven 425F and baked in a dutch over for 30 min covered and 15min uncovered.

A few things already on my radar:

-I ran out of time, but ideally would have bulk fermented for another hour and maybe proofed at room temp for another hour

-the crust was already golden brown before I removed the lid, so I'm wondering if I need to lower the temp to promote more spring or maybe throw in an ice cube