The perfect loaf! (I think I have nearly achieved it)

This einkorn loaf really was beautifully tasty bread. It was light, well aerated, tasty and sourer than other breads I have made. We had it toasted and made into sandwiches and it was heaven. I used the poolish pre-fermentation, which is not difficult to do. Mix some of the flour, sourdough starter and some of the water together for about 1minute and leave covered up overnight for 12 hours. Next day you add the remaining ingredients, leave to rest for 30 minutes, stretch and fold every 50 minutes (repeat 3 times) and bake. Well worth the effort. So after 39 years of bread baking, after research and years of practise, I think I have nearly achieved an A*.