My first bake! Feel like a proud mama

I was nervous y’all, 30 hours is a long time to stress about a bunch of dough 🙂 But I’m so proud of her- she hung in there with me, through a too-short autolyse time, a windowpane test that I didn’t think we’d ever pass, a bulk ferment that I wasn’t sure when to stop, and an overnight refrigerator proof that I thought for sure I’d messed up because that poke hole filled up pretty fast when I checked her as soon as I woke up. Thoughts on the crumb? I’ve seen pictures and I think it’s good but I know nothing. Is that tunneling, or nah? Tastes good, not as tangy as I want, but my starter smelled like banana candy 🤷🏼‍♀️ Honestly I’m shocked that it turned out at all, felt like so many potential points of failure along the way. I’m sure it gets easier with experience (right???)

I followed Baker Bettie’s process https://bakerbettie.com/understanding-the-sourdough-bread-process/

70% hydration dough (500g flour, 350g water, 100g starter, 10g salt)

Autolyse 450g bread flour + 50g whole wheat flour & water, (I could only do 15 minutes because my starter was falling rapidly); added starter & combined; then added salt and combined; Series of 5 stretch and folds w/ 30 mins in between; bulk ferment an additional 4 hours; pre-shape with letter folds twice with 30 mins in between; final shape into tight ball; proof overnight (12 hrs) in fridge in 8” banneton; bake 30 mins at 450F in heated Dutch oven with lid; 15 minutes without lid same temp; 3 hours cool on wire rack