How does it look?

How do you think it looks? I would like it to be more sour!

Recipe: Feed Starter 50 grams flour, 50 grams hot water, 50 grams starter (fed the night before)

Let sit on counter for covered 2-4 hours. Keep warm

Autolyse:
After an hour or so, pre mix flour- 300 water, 500 flour
Let sit on counter for 1 hour covered with plastic wrap and towel. May need to add closer to 350g water

Once starter has doubled, massage in 100 grams starter, 50 grams water, 12 grams salt. Cover with plastic and towel. Set a timer for one hour.

Stretch and Folds:
After timer goes off, do 4-6 stretch and folds. You will know the gluten is well developed with the Dough is soft and pliable and also doesn’t tear easily

Bulk Ferment:
Then place in a container and allow top bulk ferment 4-8 hours or until it has increased in volume at least 50%. The dough will have some large bubbles and jiggly like a could. Add damp paper towel.

Pre Shape:
After it has bulk fermented, gently dump on the counter and do pre shape. https://youtu.be/Koab3fxN4t4?si=VUMlywR-4tkPne7f

Bench Rest:
After reshape, leave on counter to bench rest. Allow to bench rest for one hour, The dough will flatten.

After an hour, you will shape your loaf: https://youtu.be/IWA0RAAsBHg?si=JTCMIGaQlBp8D3Z7

Place in lightly floured banneton. Cover with tea towel and then into plastic grocery bag. Close bag and put in fridge up to 12 hours.

Pre heat oven at 450-500 degrees for at least an hour with your dutch oven in the oven.
After dutch oven is pre heated, take dough from fridge and flip onto parchment paper. Score.

Remove dutch oven add bread and bake at 450 for 25 minutes. Remove lid after 25 minutes reduce oven to 400 and bake another 10-15 minutes until bread is brown on top.