First time using aliquot method

The last few weeks I’ve had trouble overproofing my bread, so I thought that I would give the aliquot method a go. Took 40g of the mixed dough before first stretch and fold and place in a 2oz condiment cup and when the dough hit the top I pre shaped. Really happy with the results!

Method (room temp 20 degrees, dough temp 25 degrees)

1000g strong white flour, 200g starter at 100% hydration, 20g salt, 650 ml water

2 pm - mix 3 pm - take aliquot sample and four S&F, 30 min apart 7 pm - pre shape, fridge 10.30am today - bake, 250 degrees lid on DO and loaf pan for 20, 30 mins 200 off