I did it!!!!! My first loaves!

Oh my, oh gosh. I'm kinda still freaking out.

I used bakers percentages for a 75% hydration, 15% starter, 2% salt. 500g bread flour, 375g water, 75(ish)g of starter, and 10g of pink salt.

I autolyzed for 1.5 hours before folding in the starter. What a horror show. I was sure I failed there but kept going. 6 sets of stretch/fold at 30 minute intervals, then left covered in the fridge overnight. I pulled it out before work and let it bulk ferment at room temp for ~5 hours. One more stretch and fold, then 30 minutes. Dumped it out onto a lightly floured counter and did my best to rough shape with folding, then let it bench rest for 30 minutes before shaping, placing in bannetons and letting it proof for ~1.5 hours.

I messed up the score on the first one, did better on the second.

Either way I am incredibly shocked that my first attempt went so well.

For your consideration.