Baking for ~6 months. How am I doing?

Recipe –

100g of bubbly starter
375g of warm water
500g bread flour sifted
10g sea salt

Mix all together in a bowl until shaggy. Let rest for 30 mins covered.

Stretch and fold at least 4 times in the next two hours. Every 20-30 mins.

Once folding is done after 2 hours, place into a new container, or cover your bowl again and let bulk ferment for 6-10hrs. On average mine does it in 6-7 hours to get a 50% rise.

Shape, place into basket. Wrap in plastic and put in fridge for 24hr.

Score and bake 450 for 30 mins, then 400 for 15 or more