Black garlic sourdough

It’s been a while since I’ve made a loaf using baker’s percentages, and I didn’t have all the ingredients for the loaf that I wanted to make, so I just used the KA naturally leavened sourdough recipe with some minor changes due to what I had:

585g KA bread flour (calls for 600, but I ran out)
100g AP flour (calls for 85 g of whole wheat, but I didn’t have any)
400g water + 50g
450g ripe fed starter
15g salt
One head of black garlic minced

-autolyze flour and 400g of water for 30 minutes
-add 50g water, starter, salt, and mix 7ish minutes until slightly tacky dough forms
-4 stretch and folds at 30 minute intervals, adding minced black garlic during first stretch and fold.
-I let it proof for an extra hour, as it was already late in the night and needed to get to bed.
-After the hour (bulk ferment), I preshaped and let it rest for a half an hour
-final shape and refrigerated for 16hrs
-baked and preheated Dutch oven for 25 minutes with the lid on, then another 30ish minutes without lid until I got desired color (I like my loaves on the darker side)
-rested overnight for 12 hours before slicing

May be slightly under proved or unapproved, I don’t know, but I’m happy with these results.