Please rate my first sourdough.

Recipe:
95g starter
340g warm water
12g salt
501g flour

I received my starter from a co-worker who has been using it for about six years. I fed it a 1:1:1 ratio around 10am. I left it out on my counter but forgot that my quartz counter top has an issue with cooling stuff off. I’ve been making commercial yeast bread for about a year now. Moved it to a sunny spot and it took off.

Added the starter to the warm water at about 12:30. The starter floated so I mixed it up until the water was milky but admittedly there were some chunkies still floating. Added the salt and mixed it well and then added the flour. The dough was definitely shaggy. If I was making a regular loaf of bread I would’ve added more water but wanted to trust the process.

I put the bowl into the oven with the light on for an hour before starting stretch and folds. Completed five stretch and folds, then realized how late it was getting. I put the bowl outside covered in the shade where the temp was about 25°C. When the sun started going down I put it back into the oven with the light on until 10:00pm. I wet my finger tip and pushed into the dough and saw a slow raise back out. I then stuck it in the fridge overnight in its proofing basket.

The next morning at 10:00am I preheated my oven at 450F with my Dutch oven in it. At 10:45 I pulled the dough out of the fridge and flipped it onto some parchment paper and put two cuts into it. Then I put it into the Dutch oven with two ice cubes.

I baked it for 30 minutes with the lid on and then 15 minutes with the lid off. I had expected it to be darker with that amount of time but didn’t want to overcook it for aesthetics. Maybe the ice cubes were a contributing factor? I let it cool for three hours before cutting.

Overall I thought it tasted great however I was hoping for more tang. Does a longer cold ferment help with that?

Any tips are appreciated!