My first whole wheat sourdough loaf – how’d I do?

Recipe:
440g Flour (240g WWF, 200g BF)
315g Water (85°F)
120g Starter
10g Salt

Friday – 9:00pm
Add 50g BF, 50g water, 20g starter to mason jar and combine. Allow to double in size overnight.

Saturday – 7:00am
Combine flour & water in large mixing bowl. Allow to autolyse for one hour at room temperature.

Saturday – 8:00am
Add starter & salt. Combine well and rest 30 minutes. Now stretch and fold every 30 minutes. (I did this five times)

Saturday – 10:30am
Form into round ball and place in large bowl or food container covered with lid or damp cloth. Bulk ferment until doubled in size.

Saturday – 5:30pm
Remove sourdough from container onto lightly floured surface. Preshape into round ball. Rest for 30 minutes. Shape loaf and place into floured banneton. Place banneton in one gallon freezer bag. Rest at room temperature for one hour.

Saturday – 7:00pm
Place bagged banneton in refrigerator overnight.

Sunday – 7:00am
Place dutch oven with lid in oven. Preheat to 450°F.

Sunday – 8:00am
Remove banneton from refrigerator. Empty sourdough onto parchment paper and score. Carefully remove preheated dutch oven from the oven and lower the sourdough into the dutch oven by holding only the parchment paper (don't burn yourself). Cover with hot lid and bake at 450°F for 20 minutes. Remove dutch oven lid and lower heat to 400°F. Bake for another 30 minutes. Remove loaf from dutch oven and allow to cool on cooling rack for 2 hours before slicing.

Store in one gallon freezer ziplock bag.

Enjoy!