3rd time is a Charm 🥳😍

This is my 3rd loaf using the San Fransisco starter and King Arthur Unbleached bread flour. The first ones didn’t rise as much as this one so I am over the moon 🥳🤩. I never thought baking bread could make me this happy, I guess I needed it. So this is the recipe that I used ChatGPT to modify from the original one :
1. Modified Recipe:
Bread flour = 365g
Whole-wheat flour= 20 g
Water (added) = 246 g
Starter = 80 g
Salt = 8.8 g (~9 g)
2. Original recipe from Baker Bettie YouTube channel :
500g flour = 100%
325g water =65%
100 g starter =20%
10g salt= 2%
So I mixed water and flour and let it rest for around 1h30 and had my starter fed and waiting for it to peak hours before the baking (evening time) , my starter took too long to peak so I just put it in the fridge and covered my dough and let it autolyse in the fridge overnight . I woke up in the morning took out my overly autolysed dough and mixed with starter and salt and let it rest for 45mn then started doing my stretch and folds every 45mn and everything I sprayed some water on the dough because it looked a bit dry and stiff at first. I did 5 sets I think. Then preshapped and rolled my dough for tension,let it rest for 30mn, then reshaped and put in a banneton to ferment overnight. In the morning heated up my oven to 240C with the Dutch oven inside for an hour ,after an hour I got my dough out scored it sprayed some water after I put it inside the Dutch oven covered and baked for 20mn, then removed the lid and baked for 15mn. And Voila 👐. I hope it tasted good after all this years 😬. By the way this is my 8th or 9th attempt to bake sourdough bread but my 3rd using the new starter