Pizza stone loaf good enough?

This is my third sourdough loaf and the first time I tried adding stuff inside (cheddar and jalapeño). I baked it on the pizza stone (details below) and It looks and tastes good to a beginner like me. Experts of reddit, how does this look? And is a dutch oven necessary?

Ingredients:
– 100g active starter
– 500g flour from Costco
– 300g water slightly lukewarm
– 9g salt
– 1 block sharp cheddar, diced
– 1/4 cup pickled jalapeños

I mixed the starter, flour, water, salt and let it rest for 15min. Then I did 3 stretch and folds over 1.5h. While waiting I kept the dough in the oven with lights on and incorporated the add-ins starting the second stretch and fold.

Then I left it at room temp for 2h and then put it in the fridge for about 18h. Took it out the next day to shape it and place into banneton with the intend to make it 2h after but didn’t actually get to make it until 5h later lol.

I did fold it and deflated it again for another rise 2h before actual baking time so it doesn’t overproof. Idk if that works but it made sense in my head.

1h before baking, I preheated oven to 450F with pizza stone on the middle rack and baking tray in the bottom rack. After 1h I scored the bread and slid it onto the pizza stone, then poured some boiling water into baking tray to generate steam.

I baked it for 18min then turned temperature down to 425F for another 20min. This is a slightly lower temp than what’s recommended online, but it is similar to how I bake baguettes on the pizza stone, and it’s worked out since the first loaf.

This is probably the most unorganized loaf I’ve done given the time frames, so please let me know how I did! And if pizza stone technique is okay. Feel free to give any advice you have! I really want to improve!