Did I finally do it?!?!

After five failed loaves (either under or over proofed), I decided on a whim to try this “beginner” sourdough recipe that uses unfed starter. I did add four stretch and folds during the first couple hours of my (9 hour total) BF. My kitchen was at 76-80° during the whole process. Dough expanded to the top and slightly convex over the top of the pictured container and was very easy to pre-shape and shape. 10 hour cold retard. I went for the whole 15 minutes after uncovering and the internal temp was 211°. Mason jar lids prevented a burnt bottom