First loaves

These are rosemary sourdough loaves. I used the recipe below and bulk fermented in the oven with the light on for 6 hours and it went into the fridge for about 18 hours before I could bake these loaves.
The recipe is for one loaf, but I doubled it to make two loaves. Next time I’m not going to use the mixer to see if there’s any difference. I was pleasantly surprised by this first effort.
Ingredients:
• 450g King Arthur bread flour
• 150g sourdough starter
• 310g water
• 10g salt
• 2 TBS dried rosemary used a coffee bean grinder to get a fine texture.
1. In a mixer, combine flour, salt, and water. Mix for 10-15 minutes until smooth.
2. Add sourdough starter and mix for another 10 minutes.
3. Put into a covered bowl to bulk ferment (overnight)
4. Optional: stretch and folds for inclusions (I added the finely ground dried rosemary during the first stretch and fold)
5. Shape and rest for 30 minutes
6. Preheat oven to 475 degrees and put Dutch oven in to preheat 30 minutes before putting loaf in
7. Score dough, put into preheated Dutch oven, bake with lid on for 30 minutes and set a couple ice cubes under the parchment paper.
8. Take lid off and bake for 25 more minutes at 450 degrees.