High hydration (85%), open crumb sourdough bread

My 85% hydration sourdough bread from this weekend’s bake. Came out with a lovely crackling crust and open crumb.
Here’s the recipe:
Ingredients:
240g organic Japanese bread flour
60g organic Canadian wholewheat flour
250g water
60g levain
6g salt
20g raw honey
Autolyse - 1 hour
Sets of stretch & fold - 3
Sets of coil folds - 2
Bulk fermentation - 4 hours
Cold retard - 12 hours at 3Celsius
Bake - 250Celsius for 30mins (DO with lid) and 200Celsius for 15mins (DO without lid)