It is made from an 9 day old sourdough starter(levito madre) 

I started with roughly mixed   
470 g of wheat flour (german) type 550  
360g of water   
75g of whole wheat flour 

Letting it sit for about 30 minutes  
   
Then adding   
110g of freshly activated starter that doubled itself in 2 h   
11g of salt   
Kneaded it into a nicely shaped dough that was stretchable 

Putting it into a thinly oiled plastic container for 2 h with stretching and folding every 30 min 

Then shaping it into a ball with nice tension and sticking it into a floured breadbasket with a cloth  
Putting a cap onto the basket and putting it to rest in the fridge for 12 h 

Heating the oven with a cast iron pot in it to   
230 •c for 30 minutes 

The bread goes onto a silicone bread sheet with a tension release incision   
Into the pot with lid on   
into the oven for 45 minutes   
Then lowering the temperature to 210•c  taking the lid off and letting it stay in the oven for another total of 15 minutes 

Taking it out of the oven and pot to let the bread cool on the counter 

After 2h of waiting   
Cutting my first bread 🍞 

I would like to know what the inside says about the bread and pls let me know how to get a more even crumb ?  
Thank you for your help 

today I pulled my first sourdough wheat bread out of the oven 😁