My first loaf

I have spent countless hours reading about techniques and recipes as well as watching YouTube videos on how other bakers do their thing because, well, I like to ~try~ nail things the first time (I realize this is very hard to achieve with sourdough). I made my own starter from scratch and have been feeding it for about two weeks.

Yesterday, I figured I’d give it a go! I followed a recipe with about ~68% hydration. I let it brown a little more than I’d have liked. My most noticeable struggle was with “the poke test” to see if my proofing was complete. I thought I may have over proofed it and popped it in the fridge overnight with a “what will be will be” mentality. This morning I woke up and baked the darn thing and these are the results. I’m happy with it, but I’m curious to see if any seasoned bakers have any thoughts, feelings, suggestions to share? Anything you notice?

My thoughts are it was not as “blistery” as I was hoping. Does that have to do with the proofing, my starter, or my stretch and folds? How do I create a blistered loaf?

Here’s some pics I took during the process plus the grilled cheese I made with the final product ☺️

Thanks in advance for you help and advice!