First loaf – how did I do?

Used the recipe from GrantBakes.com and corresponding YT video –

Bread Flour – 450 grams
Water – 300 grams
Sourdough Starter, active – 100 grams
Salt – 10 grams

Starter is 18 days old.

My scoring was not great due to lack of confidence.

• 30min autolyse.
• 3 stretch and folds every 30mins.
• 3ish hours bulk fermentation in 26-27C kitchen
• Pre-shape and 35min bench rest
• Shaping followed by 14 hours in fridge – had to skip second proof at room temp because I planned badly and had to go to bed!